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Aubergine rolls
Serves 4 Starters and mains
Ingredients
- 2 medium aubergines
For the stuffing
- 200g walnuts, shelled
- seeds of 1⁄2 pomegranate
- 1tbsp coriander leaves, chopped
- 1 small garlic clove, crushed
- 1 green chilli, deseeded and finely sliced
- 2tbsp olive oil, plus extra for brushing
- juice of 1 lemon
To serve
- pomegranate molasses
Method
Preheat the oven to 180C/350F/ Gas 4. Spread the walnuts on a baking tray and toast in the oven for 5-10 minutes, until golden.
Tip them on to a clean tea towel and rub off and discard the skins, then leave to cool.
Make the stuffing by crushing the walnuts using a pestle and mortar. Stir in the pomegranate seeds, coriander, garlic and chilli then loosen the mixture with 2 tablespoons of olive oil and the lemon juice. Season with salt, then set aside.
Preheat a griddle pan until really hot. Remove the stem from the aubergines and carefully cut lengthways into 1cm slices. Discard the slices covered in skin. Brush each slice generously with olive oil and season. Lay a few slices on the hot griddle and cook until completely soft and charred on both sides. Set aside while you cook the remaining batches.
Spread the walnut stuffing over the aubergine slices and roll into cylinders. Use cocktail sticks to keep the rolls together. Serve at room temperature, drizzled with pomegranate molasses.
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