SIDE DISH RECIPES
Every good Mexican meal needs a tasty side dish to go with it. Achieve perfect synergy with these recipes for great tasting sides.
Side Dish Recipes
Aubergine & Feta Rolls
From 'The Road to Mexico' by Rick Stein
The perfect accompaniment to your BBQ meats, these char-grilled rolls make for a great bite-sized side.Ingredients
- 2 aubergines
- 4 tbsp olive oil
- 175g feta cheese
- 175g ricotta cheese
- Small handful flatleaf parsley, chopped
- 5-6 rasps nutmeg, freshly grated
- 10 turns black peppermill
- 1½ tbsp capers, chopped
- To serve:
- 100g mixed rocket, watercress, and baby spinach
- Juice of ½ lemon
- 2 tbsp extra virgin olive oil
- Seeds of ½ pomegranate
- Salt and pepper
Recipe
- Cut the aubergine lengthwise into slices about 5mm thick. You should get 6 slices from each aubergine.
- Brush the aubergine slices on both sides with oil and grill them in batches on a barbecue for 3-4 minutes on each side until browned, tender, and pliable. Set them aside.
- Mash the feta and ricotta in a bowl with a fork and add the parsley, nutmeg, and black pepper.
- Stir in the capers.
- Spoon a generous tablespoon of filling on to the wide end of each aubergine slice and roll it up like a Swiss roll.
- To serve, arrange the salad leaves on a platter, dress them with lemon juice and olive oil, then season.
- Arrange the aubergine rolls on top, seam side down, and decorate the with pomegranate seeds. Serve at room temperature.
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