Aubergine and mushroom cannelloni

1. 1

   Sweat one shallot in a little olive oil, then add the mushrooms and season. Fry for a few minutes until the moisture is released from the mushrooms. Add the cream and simmer until thickened.

2. 2

   Cut the aubergine lengthways into slices about 3 mm thick. Cook the slices in a dry pan over medium heat until soft and lightly charred.

3. 3

   Preheat the grill to it's highest setting.

4. 4

   Place a little of the mushroom mix on aubergine slices and roll up as cannelloni. Put in an ovenproof dish, cover with blue cheese and place under a hot grill until melted.

5. 5

   Bring a pan of water to the boil and carefully drop in the tomatoes. Remove after 30 seconds, or when the skin peels, and place in a bowl of iced water. When cool, remove the skin, scoop out the pips and chop the flesh.

6. 6

   In a small saucepan, simmer the vinegar, sugar, garlic and remaining shallot. Add a little salt and chilli to taste. When cooked and syrupy, add the tomato purée and fresh tomatoes. Simmer for a few minutes then add the coriander.

7. 7

   Divide the aubergine rolls between two plates and spoon over the tomato sauce.

1 serving ≈ 480 g

Nutrition values are estimates. - means data is unavailable.