The above is a rough replication of an amazing dinner cooked for me in Finland by my friend, hostess and cooking hero, Marise. It’s currently a favourite meal in our house and has been cooked for several guests in recent months. Ought to be getting sick of it – but I’m really, really not!
1 large aubergine, sliced lengthways into 5mm slices.
1 onion, sliced
1 clove garlic, chopped finely
1 heaped tblspn currants (or sultanas or other small dried fruit…)
1 heaped tblspn toasted pine nuts (or almonds or pumpkin seeds or…)
1/2 cup bulgar wheat (or couscous)
1 cup of tomato sauce – I usually have lots of this recipe in the freezer.
Handful of grated Parmesan cheese
- Lay the aubergine out in a single layer on a baking tray and brush lightly with olive oil. Sprinkle with salt and pepper then roast in a 200 oC oven, turning once, until softened and beginning to turn golden brown. Remove from oven and cool.
- Saute the onion over a medium heat in 2 tablespoons of olive oil until golden brown (this will take a good 20 mins), Add the garlic, currants and pine nuts and cook a minute more. Stir through the bulgar wheat then add 1 cup of water. Bring to the boil then cover and reduce the heat. Simmer until liquid has been absorbed. Remove from heat and leave covered for another 10 mins. Remove lid and fluff up with a fork. Season.
- Spoon some bulgar on top of an aubergine slice and roll it up. Add to a small baking dish. Repeat until all the aubergine slices have been used up and sit snuggly in the baking dish. Sprinkle over any remaining bulgar. Add the tomato sauce followed by the cheese.
- Bake in a 180 oC for 30 mins until heated through and golden brown on top.