From the gory, gritty collection, The Killer Cookbook
Russian Stuffed Aubergine
By Val McDermid
From The Killer Cookbook
Serves 4
Ingredients
2 medium aubergines
Olive oil
100g pecorino cheese
100g walnuts
100g rocket
80g parmesan shavings
Execution
Slice the aubergines thinly on the diagonal to make a dozen long oval slices. Fry in batches
in hot oil and set aside to cool. Chop cheese and walnuts to breadcrumb consistency and
mix together. (It’s best to do this in an electrical chopper but you can do it by hand.) Place
a generous teaspoon of the cheese and nut mix on an aubergine slice and roll it up. Serve
garnished with rocket and Parmesan shavings and a light dressing of olive oil.
The Killer Cookbook was published to raise funds for Professor Sue Black’s Million for a Morgue campaign at the University of Dundee. Though the morgue is now up and running, all funds from the ongoing sale of the book will go to buy more state of the art forensic equipment: http://www.millionforamorgue.com/content/killer-cookbook
Winner of the Bloody Scotland Crime Novel of the Year Award, Craig Russell talks to BFS