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1
Heat the oven to 190 C/375 F/gas mark 5.
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2
Cut the aubergines lenghways into very thin slices (about 1 mm thick), discarding the outer pcs (you should have 12 slices).
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3
Lay the slices on a baking sheet lined with baking parchment.
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4
Do the same with the courgettes.
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5
Mix the garlic with the juice of 1 lemon, the wine, 2 tbsp extra virgin olive oil, 3 tsp sugar, salt and pepper, blend with a hand-blender and then brush on to the aubergine and courgette slices.
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6
Bake for 10-15 min till tender.
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7
While still hot lay 3 leaves of basil on each slice of aubergine and then lay a slice of courgette on top and leave to cold slighty.
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8
This will release the oils from the basil into the aubergine.
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9
Cut the smoked salmon into strips of a similar size to the courgette slices and lay a piece of salmon on top of each.
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10
Mix the chives with the cottage cheese, fromage frais and pine nuts and season to taste with a small amount of salt and lots of black pepper.
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11
Spread on to the smoked salmon and then roll up into 12 rolls.
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12
To make the sauce: Soften the onion and garlic in the extra virgin olive oil over a low heat.
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13
Add in the balsamic vinegar and sugar and simmer till reduced by half.
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14
Add in the passata, peppers, and tomatoes and cook for 2 min.
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15
Season to taste with salt, pepper and a dash of sweet chilli sauce.
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16
Whisk the remaining lemon juice with the zest, the remaining 1 tbsp extra virgin olive oil and 1 tsp sugar, salt and pepper to taste.
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17
Toss the spinach in the lemon vinaigrette and then saute/fry for 30 seconds till just beginning to wilt.
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18
Serve the aubergine cannelloni with the hot spinach and Provencal suace.
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19
This could also be served cool.
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