Barbecues always make us think of sausages and burgers. You know? The ones that are often slightly on the burnt side. But why not try something a little different this BBQ season? In this episode of Fire Up The Grill, chef Rich Harris, shows us how to prepare barbecued stuffed aubergine rolls. Bound to please the crowds at your garden gatherings.
Subscribe! [ Ссылка ]
Check Out Our Channel Page: [ Ссылка ]
Like Us On Facebook! [ Ссылка ]
Follow Us On Twitter! [ Ссылка ]
Watch This and Other Related films here: [ Ссылка ]
Prep:15
Cook:15m
Total:30m
Serves:4
Ingredients:
2 Large aubergines
Olive oil
2 Cloves garlic, peeled and crushed
2 Large red chillies
200 g Soft goats cheese
1 Roasted red pepper, roughly chopped
Small bunch mint, leaves finely chopped
Sea salt and black pepper
2-3 tbsp Greek yoghurt to serve
Juice of ½ a lemon to serve
Step 1: Grill The Aubergines And Chillies
Preheat the barbecue to a high heat. Slice the aubergines length ways into 5mm thick slices. Mix the garlic with a little oil and brush over the aubergine. Grill the slices for 2-3 minutes on each side until golden-brown and soft, then transfer to a plate; you may have to do this in batches. Meanwhile cook the chillies over the coals for 2-3 minutes until charred.
Step 2: Make The Filling
Chop the chillies, combine with the remaining ingredients in a bowl and season to taste. Put a large spoonful of the mixture at the fat end of an aubergine slice, roll up tightly and secure with a cocktail stick. Repeat with the remaining mixture and aubergine.
Step 3: Make The Rolls
Push the coals to one side of the barbecue (or turn the heat to low if using gas). Lay the aubergine rolls on the grill, cover with a lid and cook for 3-4 minutes until the filling is warmed through.
Step 4: Serve
Transfer the rolls to a serving plate, mix together the yoghurt and lemon juice and drizzle over the top.
