Aubergines might just be my favourite vegetable. After tomatoes. And asparagus. Ok, ok, they’re just up there. They’re delicious, really filling and not that bad for you if you don’t soak them in 1000 litres of oil while cooking them.
Aubergines really do absorb a lot of of oil, to avoid it one of the best ways I’ve found to cook aubergines is on a griddle pan, and that’s what happens in this recipe. Thin slices of aubergine are griddled, before being stuffed with a creamy cheesy spinachy filling and topped with tomato sauce. DELIGHTFUL.
If you don’t have a griddle pan you can fry the aubergines or bake them in the oven, but they do need to be cooked before you can roll them or they’ll just break apart.
I call this Greek Cannelloni because the feta, ricotta and spinach mix feels distinctly Greek to me, and they’re kind of cannelloni-like in being tubes baked in a tomato sauce. I guess the basil isn’t very Greek, but call it what you want, it’s really tasty.