This nut roast is very pretty - aubergines wrap around the nut roast, adding extra flavour and moisture as well as keeping the nut roast compact and easy to slice. If you don't like aubergine, you could use thin slices of courgette or roasted red pepper.
- 1 aubergine
- 175g chopped mixed nuts
- 100g white breadcrumbs
- 100g grated cheddar cheese
- 100g chestnuts, chopped
- 50g chopped pistachios
- 50g butter
- 1 small onion
- 1 stick of celery
- 1 garlic clove
- 1 tbsp. lemon juice
- 2 eggs
- Small handful fresh chopped parsley
- Salt and pepper
Grease a loaf tin.
Thinly slice the aubergine and brush the slices either side with oil. Season well.
Place onto a baking tray and cook in a medium oven for 5-7 minutes until they soften. Use the slices to line the inside of the loaf tin, making sure all the slices overlap, leaving plenty of aubergine to fold over the filling later.
Finely chop the onion, celery and garlic. Melt the butter in a pan and fry the vegetables until softened.
Combine the vegetables with the lemon juice, eggs, parsley, mixed nuts, breadcrumbs, cheese, chestnuts and pistachios. Once thoroughly combined, season well.
Press the mixture into the loaf tin and then tightly fold the aubergine back over the mixture.
Cook the loaf for 1 hour in a 200C oven, until firm.