Another dish during my time training in the many kitchens. A great main dish for those veggies out there. I like making this dish because it packed with amazing tastes and textures. Smoky flavour of the aubergine with the strong but smooth goat cheese and the crunch of the bell pepper, balanced with the sweet but warm ketchup.
A great alterative dish to die for!
Taking the goat’s cheese rind (hard outer skin it’s unpleasant to eat)
Ingredients
1 Aubergine
3 Cups of Quinoa
1 Log of Goats Cheese
Enchiladas
Red Pepper Ketchup
Red Bell peppers
2 Tbsp of Ketchup
Method
To start you going to preheat your oven at 180˚c and a grill pan over your stove. For the filling wash a bell pepper and finally dice it.
Moving on take your log of goat’s cheese and remove the rind. While waiting for your pan to be heated. Take your aubergine and top and tail it (cut the top and bottom of the aubergine)
Cut in half, then slice horizontally making sure you get around about a 0.5-1cm slice of the aubergine. Next place your aubergine slices on to a plate this is where you will put some extra virgin oil and salt and pepper (to your taste) turn your slices to the other side so both sides of the aubergine are covered in the oil, salt and pepper. Place your slices into the preheated grill pan (if it is hot enough you will hear a siring sound this is a good tip if your pan if is hot enough).
Make sure that there are grill marks on both sides. If there are grill marks on both sides remove them from the pan to another plate. For the quinoa follow the package cooking instructions. Then set aside. Now we can now start to assemble the roll. In a bowl mix bell peppers, some of your cooked quinoa and crumble some of the goat’s cheese. Mix well and place some on the aubergine.
Then roll your aubergine. Put your roll of aubergine into the preheated oven. Leave it until the goat’s cheese has melted. (This may take a while so keep an eye on it!) Now it time to plate up the dish, first get some of your ketchup and squeeze some on to the plate and use a spoon to spread the ketchup on the plate. Put the rest of your bell peppers on top of the ketchup. The second to last step put some salad leaves on to the plate. The last step is to put your roll of aubergine on the plate. Bon Appétit!
