Tarting up a veg pot - Moroccan Squash Tagine

I love aubergine, so much so that it’s perhaps my favourite vegetable - it’s all in the texture for me, the meltingly soft flesh held firm by the shiny black skin, a sponge for flavour. A great dish for Aubergines is involtini - griddled or grilled slices of aubergine wrapped around a flavoursome filling, baked until the flavours have melded and the aubergine flesh is meltingly soft.

And so when pimping this pot, the Moroccan Squash Tagine, involtini was on my mind and a couple of purple, shiny aubergines were added to the basket. Back in the kitchen, each aubergine was sliced into about 6 slices lengthways, brushed with oil and grilled until darkening on each side. I then placed a generous teaspoon of the veg pot on what had been the stalk-end of each slice, sprinkled with some crumbled feta cheese, and then rolled the whole slice up to create involtini. Placing the little parcels open ends upwards in an snug oven dish, I then cooked them for 15 minutes at a medium heat, until the aubergine slices had soaked up some of that replicas hublot fabulous flavour and the feta had turned golden. Served with some cous cous, through which we stirred a few chopped sundried tomatoes and a tablespoon of their oil, this made a fabulous relaxed meal for two.