Involtini

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!

 

Involtini

(for 2)

1 large aubergine, sliced lengthways into 5mm slices.

Olive oil

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.

Competition! Hooray!

For my birthday this week I decided to treat myself to a new cookbook.  I had a list of possible purchases in my mind when I walked into the bookshop but I walked out with none of them.  Instead I was drawn to The Flavour Thesaurus by Niki Segnet.

I vaguely remember seeing this book advertised or reviewed or written about somewhere earlier in the year and dismissing it as unnecessary as I already had Stephanie Alexander’s The Cook’s Companion.  Who needs another book pointing out good flavour combinations?  After spending 10 minutes flicking through The Flavour Thesaurus I decided that I might and having spent the last couple of days reading the book slowly and carefully (not even nearly finished) I can safely say that I do.  Utterly delighted with my purchase.  Sooooooo many ideas.  Sooooo many.  Love it.

Love it so much, I’d like to share it with one of you.  At a cost though.  You gotta make me smile.

Post a joke or nice story or witty insult or limerick or link or ANYTHING that might make me smile before 12 noon Tuesday, 19th October 2010.  My favourite (or a favourite picked by random judges if I can’t decide) gets a copy of The Flavour Thesaurus sent to them.