Aubergine Parcels
Serves 4
Preparation time
45 min Ingredients
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For the aubergine:
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25gOlive Spread
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1large aubergine sliced thinly along its length
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For the filling:
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25gButtery Taste Spread
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1small onion , chopped
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75gfresh breadcrumbs
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25gpine nuts
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6sage leaves , chopped
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finely grated zest and juice half a lemon
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3medium vine tomatoes sliced thinly
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15gParmesan cheese , finely grated for topping
Method
- Preheat the oven to Gas Mark 6/200ºC/fan oven 180ºC. Brush the melted olive spread over the aubergine slices on both sides. Heat a griddle pan or frying pan until hot and add the slices (you may have to do this in batches), cooking for 1-2 minutes turning once until golden and softened. Remove from the pan and set aside whilst you make the filling.
- Melt the Benecol® Buttery Taste Spread in a small pan and add the onion. Cook for 5 minutes until softened. Remove from the heat and stir in the remaining ingredients (except the tomatoes and parmesan) with a little salt and pepper.
- Spread the filling over the aubergine slices, fold up and place snugly in an ovenproof dish. Top with tomato slices and sprinkle over the cheese. Bake for 15 minutes until golden and the filling is hot. Serve with salad or vegetables.
Products used in this recipe
