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Polpo does it again. Aubergine and Parmesan wraps

We made these on Sunday night for a fairly impromptu dinner for four. I wanted to do some pre dinner snacks but was looking for something non bread based (ie no bruschetta or crostini)
It would be fair to say that these incredibly simple wraps went down a storm. 

note:
This recipe's inclusion has surprised some of my most dedicated followers due to the inclusion of a recipe that features cheese. For those of you who don't know me, this is because for fifty-six years of my life I have followed a cheese free existence (not a religious observation, or allergic intolerance thing, more of a childhood hatred one) 
However, I have discovered that there are a couple of cheeses that I can now eat; chiefly mozarella and Parmesan but also Manchego ... for those of you out there that have shared this abstention over the years... I'm sorry, I unreservedly apologise for my turncoat behaviour

Ingredients for 20 or more wraps 

• 2 aubergines
• extra virgin olive oil
• salt flakes and black pepper
• 150 ml tomato sauce (see below)
• 1 large handful of grated Parmesan cheese
• 1 large handful of chopped mozzarella
• 1 large handful of basil 


Method

Heat a griddle pan and the oven grill. Cut the aubergines lengthwise into slices of 5mm. 
Brush with olive oil, sprinkle with salt and pepper and place them 2 minutes per side.

Place the aubergine slices on a greased baking sheet. 
Top each slice with 1tablespoon tomato sauce, grated Parmesan cheese, some chopped mozzarella and basil. 

Grill them lightly to melt the cheese, let them cool down and roll them up. 

You can serve them later at room temperature, but they are not really good in the refrigerator. If you can eat them immediately, sprinkled with a little olive oil.


Tomato sauce

Ingredients

3 tbs extra virgin olive oil
1/2 Spanish onion, finely chopped
1 garlic clove, finely chopped
Salt and pepper to taste
Small pinch chilli flakes
1 x 400g tins chopped tomatoes (get a good brand like Cirio)
1 tsp of dried oregano
Pinch of caster sugar if necessary

Method
Heat half the oil in a large saucepan and sweat the onion, garlic, salt, pepper and chilli on a medium heat for about 15 minutes.
When transparent add the tinned tomatoes and oregano and bring to a gentle simmer. Leave to bubble on the lowest heat for about 30 mins. Turn off the heat and tasteto see if it needs any sugar.
At this point you can blend it with a stick blender if you want a smooth sauce



Comments

Anonymous said…
Sounds delicious. If you like aubergines - and we do - the Lindsey Bareham's Roast Aubergine with basil, mint pesto and goats cheese which was in The Times a few days ago was a terrific Sunday lunch. In fact she's on a bit of a roll with me as we had her chive quiche last night and the chorizo and hake combo recently and they went down a storm with my back from uni daughter and ravenous husband. And, we are not pastry people normally. Lulu

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