Aubergine (Eggplant) Skewers

There is no need to salt the aubergines (eggplants) to eliminate their bitter taste, because when they are fresh and very firm they can be cooked as they are. We find that aubergines with a long shape are the best kind for this recipe.

3 long aubergines (eggplants)
180 g/6 oz fresh goats’ cheese
1 handful fresh basil, chopped
1 handful unroasted pine nuts
2 garlic cloves, finely chopped
120 g/ 4 oz pancetta or bacon rashers

Preheat the oven to 200 °C/400 °F/Gas 6, and preheat the grill (broiler). Slice the aubergines (eggplants) thinly lengthwise, discarding the tough ends. Place them under a hot grill for 2 minutes, turning once. Combine the cheese, basil, pine nuts and garlic until a soft cream forms. Spread the cream on top of the aubergine (eggplant) slices and roll them up. Wrap the pancetta slices around the outside and secure with a coctail stick (toothpick).
Place in an ovenproof dish and cook in the oven for about 10 minutes, or until the pancetta becomes golden. Arrange on a platter and serve immediately.
Makes 18.

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