Having friends or family over for dinner and want to make something that will impress them? This roast pumpkin and grilled eggplant roulade is tasty, colourful and sure to impress.
There are three layers and a centre of Greek feta.
Layer 1 – Spinach
You can use any spinach, or even kale, but I would recommend using English spinach as it has large leaves and is not too tough. One bunch should be enough.
Preparing the spinach is easy – remove the stem, wilt the leaves in hot water, remove from the water and drain, pat dry and lay into a rectangle on greaseproof paper. Make sure there are no holes in the rectangle and if you still have spinach leftover add a second layer.
Lightly sprinkle shredded parmesan cheese on top of the spinach. The cheese will help to make the layers stay together.
Layer 2 – Grilled Eggplant
Thinly slice (0.5-0.8cm) three eggplants and grill. There are many ways to grill eggplant – BBQ, oven, frypan – I use a sandwich press. You can read about how to grill eggplant in a sandwich press here.
Once your eggplant has cooled layer it on top of the spinach and then lightly sprinkle with parmesan cheese.
Dice the flesh of one large butternut pumpkin, place on an oven tray with olive oil, salt and garlic and roast until well cooked. There is a distinct difference between the taste of just cooked and well cooked pumpkin, when pumpkin is left to cook a bit longer the sugars caramelise and it is, in my opinion, much more delicious!
Once the pumpkin is cooked, allow it too cool, mash with a fork. Do you like garlic? Chop it up and add it to the pumpkin mash.
Spread the pumpkin mash onto eggplant layer of the roulade. The pumpkin mash will be quite thick, I found I had to use my hands to squash it evenly over the eggplant. Again, top with a thin layer of parmesan.
The feta is next – chop the feta block lengthways and place along one end of the roulade rectangle. Starting at the feta end roll the roulade. You will need to be careful to make sure the spinach doesn’t stay with the greaseproof paper as you roll.
Wrap the roulade in the greaseproof paper and bake at 160 degrees Celsius for 20 minutes. The greaseproof paper will stop the spinach from drying out and going crispy.
Equipment: stockpot, oven tray, oven, sandwich press (or other equipment to grill eggplant), greaseproof paper, chopping board, knife, fork
- Spinach – remove the stems, wilt the spinach, dry and lay into a rectangle. Lightly sprinkle with parmesan cheese.
- Eggplant – slice and grill eggplant. See Grilled Eggplant to find out how. Layer the eggplant on top of the spinach and sprinkle with parmesan.
- Pumpkin – Dice the pumpkin and roast with olive oil, salt and garlic. Layer the pumpkin on top of the eggplant and sprinkle with parmesan.
- Cut the feta lengthways and place along one side of the roulade.
- Roll the roulade starting at the eggplant end (remove the greaseproof paper as you roll).
- Wrap the roulade in the greaseproof paper and bake for 20 minutes at 160 degrees Celsius until heated through.
- Remove the greaseproof paper, slice and serve.