Autumn. Veggies. New job. More veggies and kefir. Tea, tea, tea. New people, new tasks. Seems like I normally change jobs in autumn, already somewhat a habit of mine:) Walking in shorts on September 1st – something new too! Please, autumn, do linger some more!
A year ago – Gulf of Finland and Neva River
Two years ago – Franconian Wood Oven Bread in Regular Oven
Three years ago – Pita, Sourdough Pizza and Stewed Aubergines
Involtini di Melanzane or Aubergine Rolls adapted from www.greenkitchenstories.com will make peppery aubergine rolls à l’italienne with a hidden – Greek – ingredient… For the entire recipe please visit the link above.
I had just a bit of canned tomatoes so I had to add water to the tomato sauce. However it was ok! Used couscous instead of bulgur and added some salt. Instead of Feta used Adygea cheese. Had no capers so skipped these. For the topping used hard cheese and no pistachios – cause I forgot about them.
Baked the rolls at 190 on the upper shelf.
The hidden ingredients from Greece in this Italian dish – Feta (here subbed by Adygea cheese) and pistachios, right from the Aegina island! I won’t say that you can immediately tell that there are pistachios in the filling (they get quite soft after baking) but they surely add some special flavour to this dish!
Remarks: Do not skip the tomato sauce – mine was definitely too scanty for the amount of rolls this recipe produced. It adds some extra… Italianism to this dish! Serve the rolls with some salad to balance the spiciness.
Result: Garlicky-peppery vegetarian rolls with thick filling (which won’t escape – that’s nice!) and tasty tomato sauce. Something to bring change to your veggie dishes portfolio!
Two more shots from my new job. It’s an old mansion in the center of St Petersburg, right close to the most incredible place in St Petersburg:
And following a nice tradition of working at places resembling Hermitage, this mansion has at least three very authentic-looking halls and a marble staircase. More photos to come!