Stimulate your appetite and enjoy these light and savoury eggplant rolls stuffed with a delicious filling, complimented with a sweet and sour harissa glaze.
Serve as an appetizer or part of the main course with other components to make a complete dish.
EQUIPMENT: 1 mandolin or sharp knife and chopping board
1 shallow non stick fry pan or baking sheet tray
INGREDIENTS FOR ROLLS
1 medium to large eggplant
1 tablespoon light tasting oil
METHOD
*Peel the eggplant and slice into equal thickness.
*Brush slices with a little oil and cook in batches a few at a time on medium heat in a non stick pan. Cook until starting to change colour to a nice brown then transfer to a plate and let rest while the filling is being made.
*Other alternative is to place the eggplant slices on a sheet tray and bake in the oven at 220 degrees Celsius or 420 degrees Fahrenheit for approximately 20 minutes or until done.
FILLING
1 cup onion, chopped finely
6 medium garlic cloves, minced
2 chilli deseeded and minced (optional)
1 cup of eggplant, diced small
1 large tomato, diced small
1/4 teaspoon Himalayan pink salt
2 tablespoon flat leaf parsley, chopped finely
1/2 cup lightly toasted pine nuts
1 cup cooked brown basmati rice may substitute for quinoa or other type of rice
METHOD
*Heat a shallow pan on medium heat, add a little oil then finely chopped onion and sauté' for a couple of minutes.
*Add in minced garlic and chilli continue to sauté' stirring gently for another minute.
*Add in tomato and salt and cook until tomatoes start to break down.
*Add in chopped parsley, toasted pine nuts and cooked rice.
*Mix ingredients together and heat through until flavours are combined.
*Taste and add more salt if needed.
*Remove pan from heat and cool slightly before making the rolls.
*To roll the roulades, place the eggplant slice onto a clean chopping board or surface.
*Take a heaped teaspoon of the filling and place it in the middle of the eggplant slice, roll up gently and place on a serving plate, continue until you have filled each eggplant slice or run out of mixture.
*Make the harissa glaze sauce and drizzle over rolls just before serving.
HARISSA GLAZE SAUCE
*1 heaped teaspoon cornflour or other thickener
*1/2 cup filtered water
*2 tablespoon fresh harissa or 1 tablespoon harissa paste
2 tablespoon apple cider vinegar
2 teaspoons maple syrup
salt to taste
METHOD
*Mix the cornflour with 1-2 teaspoons of water to form a paste
then add the rest of the water to make a slurry.
*Put the fresh harissa, apple cider vinegar and maple syrup into a small saucepan, place over medium heat until it begins to simmer.
*When the mixture begins to simmer add the cornflour slurry a little at a time and stir until it begins to thicken. The sauce needs to be thin not thick.
*Add salt to your taste.
*Drizzle the sauce over the egg plant rolls when ready to serve.
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