The spice grills! Give your next barbie some bite with Moroccan-style mackerel, chicken tikka burgers and a mouth-watering oriental surf’n’turf
Makes 16
Chargrilled aubergine and feta rolls
INGREDIENTS 2 large aubergines, trimmed 3tbsp olive oil 3tbsp pesto 1 fat red chilli, deseeded and finely chopped 1tbsp fresh lemon juice 250g (9oz) feta cheese, crumbled Fresh basil leaves Lemon wedges
METHOD 1 Thinly slice each aubergine lengthways into about 10 slices, discarding the end rounded slices. Brush both sides of the aubergine with olive oil and season with salt and freshly ground black pepper.
2 Chargrill the aubergine slices in batches on a hot griddle pan or on the barbecue for 1-2 minutes on both sides until lightly charred with lines. Mix together the pesto, chilli, lemon juice and feta cheese, and spread evenly in a thin layer over the aubergines. Roll up each slice and secure with a cocktail stick.
3 Serve warm or cold scattered with basil leaves and extra lemon wedges to squeeze over. These rolls can be wrapped in foil and kept warm (away from the direct heat) on the barbecue until you are ready to serve.
TIP To use up any leftover aubergine rolls, place them in an ovenproof dish, pour over any ready-made pasta sauce, sprinkle with grated cheese and bake in a moderate oven for 25-30 minutes until golden.
Posted by Cheekyferret (Member # 15263) on :
I have a friend who will be running jewellery making classes in Heliopolis in the near future to assist people who would like to learn to make their own jewellery. The course will be in both Arabic and English. Prices are not yet confirmed as there has been an influx in the cost of silver over the last couple of months but as soon as she releases her price list etc I will forward it on to anyone interested.
If anyone happens to be interested in this idea and would like to join let me know so I can pass numbers on
I will be there
Posted by vwwvv (Member # 18359) on :
The spice grills! Give your next barbie some bite with Moroccan-style mackerel, chicken tikka burgers and a mouth-watering oriental surf’n’turf
Makes 16
Chargrilled aubergine and feta rolls
INGREDIENTS 2 large aubergines, trimmed 3tbsp olive oil 3tbsp pesto 1 fat red chilli, deseeded and finely chopped 1tbsp fresh lemon juice 250g (9oz) feta cheese, crumbled Fresh basil leaves Lemon wedges
METHOD 1 Thinly slice each aubergine lengthways into about 10 slices, discarding the end rounded slices. Brush both sides of the aubergine with olive oil and season with salt and freshly ground black pepper.
2 Chargrill the aubergine slices in batches on a hot griddle pan or on the barbecue for 1-2 minutes on both sides until lightly charred with lines. Mix together the pesto, chilli, lemon juice and feta cheese, and spread evenly in a thin layer over the aubergines. Roll up each slice and secure with a cocktail stick.
3 Serve warm or cold scattered with basil leaves and extra lemon wedges to squeeze over. These rolls can be wrapped in foil and kept warm (away from the direct heat) on the barbecue until you are ready to serve.
TIP To use up any leftover aubergine rolls, place them in an ovenproof dish, pour over any ready-made pasta sauce, sprinkle with grated cheese and bake in a moderate oven for 25-30 minutes until golden.
The spice grills! Give your next barbie some bite with Moroccan-style mackerel, chicken tikka burgers and a mouth-watering oriental surf’n’turf
Makes 16
Chargrilled aubergine and feta rolls
INGREDIENTS 2 large aubergines, trimmed 3tbsp olive oil 3tbsp pesto 1 fat red chilli, deseeded and finely chopped 1tbsp fresh lemon juice 250g (9oz) feta cheese, crumbled Fresh basil leaves Lemon wedges
METHOD 1 Thinly slice each aubergine lengthways into about 10 slices, discarding the end rounded slices. Brush both sides of the aubergine with olive oil and season with salt and freshly ground black pepper.
2 Chargrill the aubergine slices in batches on a hot griddle pan or on the barbecue for 1-2 minutes on both sides until lightly charred with lines. Mix together the pesto, chilli, lemon juice and feta cheese, and spread evenly in a thin layer over the aubergines. Roll up each slice and secure with a cocktail stick.
3 Serve warm or cold scattered with basil leaves and extra lemon wedges to squeeze over. These rolls can be wrapped in foil and kept warm (away from the direct heat) on the barbecue until you are ready to serve.
TIP To use up any leftover aubergine rolls, place them in an ovenproof dish, pour over any ready-made pasta sauce, sprinkle with grated cheese and bake in a moderate oven for 25-30 minutes until golden.
The spice grills! Give your next barbie some bite with Moroccan-style mackerel, chicken tikka burgers and a mouth-watering oriental surf’n’turf
Makes 16
Chargrilled aubergine and feta rolls
INGREDIENTS 2 large aubergines, trimmed 3tbsp olive oil 3tbsp pesto 1 fat red chilli, deseeded and finely chopped 1tbsp fresh lemon juice 250g (9oz) feta cheese, crumbled Fresh basil leaves Lemon wedges
METHOD 1 Thinly slice each aubergine lengthways into about 10 slices, discarding the end rounded slices. Brush both sides of the aubergine with olive oil and season with salt and freshly ground black pepper.
2 Chargrill the aubergine slices in batches on a hot griddle pan or on the barbecue for 1-2 minutes on both sides until lightly charred with lines. Mix together the pesto, chilli, lemon juice and feta cheese, and spread evenly in a thin layer over the aubergines. Roll up each slice and secure with a cocktail stick.
3 Serve warm or cold scattered with basil leaves and extra lemon wedges to squeeze over. These rolls can be wrapped in foil and kept warm (away from the direct heat) on the barbecue until you are ready to serve.
TIP To use up any leftover aubergine rolls, place them in an ovenproof dish, pour over any ready-made pasta sauce, sprinkle with grated cheese and bake in a moderate oven for 25-30 minutes until golden.
The spice grills! Give your next barbie some bite with Moroccan-style mackerel, chicken tikka burgers and a mouth-watering oriental surf’n’turf
Makes 16
Chargrilled aubergine and feta rolls
INGREDIENTS 2 large aubergines, trimmed 3tbsp olive oil 3tbsp pesto 1 fat red chilli, deseeded and finely chopped 1tbsp fresh lemon juice 250g (9oz) feta cheese, crumbled Fresh basil leaves Lemon wedges
METHOD 1 Thinly slice each aubergine lengthways into about 10 slices, discarding the end rounded slices. Brush both sides of the aubergine with olive oil and season with salt and freshly ground black pepper.
2 Chargrill the aubergine slices in batches on a hot griddle pan or on the barbecue for 1-2 minutes on both sides until lightly charred with lines. Mix together the pesto, chilli, lemon juice and feta cheese, and spread evenly in a thin layer over the aubergines. Roll up each slice and secure with a cocktail stick.
3 Serve warm or cold scattered with basil leaves and extra lemon wedges to squeeze over. These rolls can be wrapped in foil and kept warm (away from the direct heat) on the barbecue until you are ready to serve.
TIP To use up any leftover aubergine rolls, place them in an ovenproof dish, pour over any ready-made pasta sauce, sprinkle with grated cheese and bake in a moderate oven for 25-30 minutes until golden.
The spice grills! Give your next barbie some bite with Moroccan-style mackerel, chicken tikka burgers and a mouth-watering oriental surf’n’turf
Makes 16
Chargrilled aubergine and feta rolls
INGREDIENTS 2 large aubergines, trimmed 3tbsp olive oil 3tbsp pesto 1 fat red chilli, deseeded and finely chopped 1tbsp fresh lemon juice 250g (9oz) feta cheese, crumbled Fresh basil leaves Lemon wedges
METHOD 1 Thinly slice each aubergine lengthways into about 10 slices, discarding the end rounded slices. Brush both sides of the aubergine with olive oil and season with salt and freshly ground black pepper.
2 Chargrill the aubergine slices in batches on a hot griddle pan or on the barbecue for 1-2 minutes on both sides until lightly charred with lines. Mix together the pesto, chilli, lemon juice and feta cheese, and spread evenly in a thin layer over the aubergines. Roll up each slice and secure with a cocktail stick.
3 Serve warm or cold scattered with basil leaves and extra lemon wedges to squeeze over. These rolls can be wrapped in foil and kept warm (away from the direct heat) on the barbecue until you are ready to serve.
TIP To use up any leftover aubergine rolls, place them in an ovenproof dish, pour over any ready-made pasta sauce, sprinkle with grated cheese and bake in a moderate oven for 25-30 minutes until golden.
The spice grills! Give your next barbie some bite with Moroccan-style mackerel, chicken tikka burgers and a mouth-watering oriental surf’n’turf
Makes 16
Chargrilled aubergine and feta rolls
INGREDIENTS 2 large aubergines, trimmed 3tbsp olive oil 3tbsp pesto 1 fat red chilli, deseeded and finely chopped 1tbsp fresh lemon juice 250g (9oz) feta cheese, crumbled Fresh basil leaves Lemon wedges
METHOD 1 Thinly slice each aubergine lengthways into about 10 slices, discarding the end rounded slices. Brush both sides of the aubergine with olive oil and season with salt and freshly ground black pepper.
2 Chargrill the aubergine slices in batches on a hot griddle pan or on the barbecue for 1-2 minutes on both sides until lightly charred with lines. Mix together the pesto, chilli, lemon juice and feta cheese, and spread evenly in a thin layer over the aubergines. Roll up each slice and secure with a cocktail stick.
3 Serve warm or cold scattered with basil leaves and extra lemon wedges to squeeze over. These rolls can be wrapped in foil and kept warm (away from the direct heat) on the barbecue until you are ready to serve.
TIP To use up any leftover aubergine rolls, place them in an ovenproof dish, pour over any ready-made pasta sauce, sprinkle with grated cheese and bake in a moderate oven for 25-30 minutes until golden.
Posted by Cheekyferret (Member # 15263) on :
I have a friend who will be running jewellery making classes in Heliopolis in the near future to assist people who would like to learn to make their own jewellery. The course will be in both Arabic and English. Prices are not yet confirmed as there has been an influx in the cost of silver over the last couple of months but as soon as she releases her price list etc I will forward it on to anyone interested.
If anyone happens to be interested in this idea and would like to join let me know so I can pass numbers on
