Roulade of Peppers and Aubergines

Preparation info

    • Difficulty

      Easy

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

This clever and spectacularly good dish came to me via a chef who used to work for Gay Bilson at Berowra Waters Inn in Sydney. When serving this dish in the past, I have accompanied it with items such as fresh mozzarella cheese, creamed and puréed goat’s cheese, or even some garlic mayonnaise. It’s good to serve some sort of toasted bread, spread perhaps with puréed anchovy or any of those ‘Mediterranean-type’ pa

Ingredients

Method