Dean Edwards Baked aubergine rolls recipe on Lorraine

Dean Edwards served up a tasty Mediterranean vegetarian dish of baked aubergine rolls with spinach, feta and pine nuts on Lorraine.

The ingredients are: 2 medium sized aubergines, Olive oil for frying, 1 large onion, diced, 3 cloves garlic, crushed, 500g baby spinach, 200g feta cheese, crumbled, 50g pine nuts, toasted, 1 tsp dried oregano, Small grating of nutmeg and Juice ½ lemon.

For topping: 60g breadcrumbs, 1-2 tbs olive oil, 2 cloves garlic, crushed, Zest of 1 unwaxed lemon, 2 tbsp flat leaf parsley, chopped, 500ml tomato passata, 1 ball mozzarella, torn and Small Greek salad to serve.