As you may know if you’ve been following this blog for a while, I’ve been trying to make more use of my large cookbook collection (as part of goal 153). However, I mostly end up using the same cookbooks again & again; not because I necessarily consider them the best ones in my collection… but just out of habit. As we get used to the characteristics & idiosyncrasies of partners & good friends, in much the same way, I think, we get used to certain cookbook writers. It doesn’t mean they’re the ‘best’ food writers; it just means they’re the ones we’ve become more familiar with.
So, as you may have guessed, here comes yet another recipe from Nigella Lawson, this time from her book ‘Forever summer’. So: why is it that Nigella Lawson has become the food writer I draw from more? Who knows… it’s one of those mysteries, I suppose like trying to answer ‘why did I choose my partner’ or ‘why do I feel so close with this particular friend’. However much I try, I can never find fully satisfactory answers to these questions!
Griddled involtini with feta, mint & chilli (from Nigella Lawson’s ‘Forever summer’)
- 2 large aubergines, each cut thinly, lengthwise, into about 10 slices
- about 4 tablespoons olive oil (basically use as much as you need)
- 250 gr. feta cheese
- 1 red chile, finely chopped, seeded or not, depending on how much heat you want
- A large bunch of fresh mint, finely chopped, with some saved for sprinkling over at the end if you want
- Juice of 1 lemon
- Black pepper
- Preheat the barbecue or griddle to high heat
- Brush both sides of the aubergine slices with oil
- Cook them for about 2 minutes each side, until golden and tender (it actually took me a bit more time, for some reason, so just make sure they’re nicely golden when you take them out)
- Crumble the feta into a bowl and stir in the chile, mint and lemon juice and grind in some pepper
- Pile the end third of each warm aubergine slice with a heaping teasspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle
- Place seam-side down on a plate, and sprinkle with a little more mint if you want (I didn’t bother with this)