It’s been ages since I shared anything food related, but last night I made this vegetarian meal for meat-free Monday and it turned out so yummy I just have to share it! I am not a vegetarian, and usually I am quite militant about protein (usually in the form of lean meat) in my diet due to the hectic training schedule I have right now. I ran a marathon last Sunday, and the next goal is a 56-km ultra marathon in a month’s time (check it out here). But I find Mondays to be a good day to eat clean, lean and vegetarian as it is my resting day.
AUBERGINE ROLLS IN MEDITERRANEAN SAUCE
(For 2 people)
Slice one aubergine into 1/2cm slices (lengthways), the fry them in a little olive oil on medium temperature until soft. Set aside to cool down.
In a pot, fry 1/2 red onion (chopped), 1-2 cloves of garlic (chopped) and 2-3 anchovies in olive oil until the onion is soft and the anchovies have dissolved. Add a can of chopped tomatoes, 2 tbs of tomato paste, 1 tbs of honey and a sprig of fresh rosemary; simmer for 30 minutes or until the liquid has reduce and the sauce is quite thick. About 5 minutes before ready, add grated zest from 1/2 lemon and some chopped, fresh thyme.
Lay out the aubergines in an oven dish, cover each slice with a thin layer of pesto and add a slice of sundried tomato and a chunk of goat’s cheese (I used Fairview’s Chevin, a cream cheese made with goat’s milk which is fresh and slightly acidic), then roll each slice up. Cover the rolls with the tomato sauce, some grated parmesan and pinenuts. Put in 175 degrees for about 20 minutes, or until the parmesan and nuts have turned golden.
I served this with some sliced avocado, and for the hubby a serving of carbs in the form of bulgar wheat (my low-carb diets work much better on him than on me, and he’d disappear without the carbs -not fair!).