FESTIVE SPREADS
Olive|December 2020
Easy get-ahead one-pots with mix ’n’ match toppings, so everyone can make it their own
ANNA GLOVER
FESTIVE SPREADS

Stuffed aubergine rolls with melting mozzarella

1 HOUR | SERVES 4-6 | EASY | V

Inspired by involtini di melanzane, but with a melting middle twist. You can make the sauce and grill the aubergines up to two days ahead and chill.

aubergines 1 large or 2 medium

olive oil 1 tbsp, plus extra for griddling

garlic 3 cloves, sliced

chopped tomatoes 2 x 400g tins

dried oregano ½ tsp

sugar a pinch (optional)

vinegar a splash (optional)

basil a small bunch, leaves picked

mozzarella 1 ball

fresh pesto 4 tbsp

PARMESAN CRUMBS

olive oil 2 tbsp

sourdough or bloomer breadcrumbs

50g parmesan (or veggie alternative) 25g, finely grated

lemon 1, zested

dried oregano 1 tsp

Trim the aubergines, then cut into 5mm slices lengthways. Brush both sides of each slice with some oil. Season. Heat a griddle pan over a high heat until very hot, and cook the aubergines for 4-6 minutes on each side or until char lines appear and they are cooked through (they’ll stop looking spongy, and turn a slightly translucent grey). You’ll need to do this in batches. Put on a plate. Set aside.

Meanwhile, heat 1 tbsp of oil in a frying pan, and fry the garlic for 1-2 minutes or until fragrant. Add the tomatoes, half a tin of water, the oregano and some seasoning. Bubble, uncovered, for 15-20 minutes or until thickened and saucy. Season well and add a pinch of sugar or a splash of vinegar to balance the tomatoes if needed. Roughly chop half the basil and stir into the sauce. Remove from the heat.

This story is from the December 2020 edition of Olive.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

This story is from the December 2020 edition of Olive.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

MORE STORIES FROM OLIVEView All
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 mins  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 mins  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 mins  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 mins  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 mins  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 mins  |
May 2023
Keep it sweet
Olive

Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

time-read
9 mins  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 mins  |
May 2023