Do you know how so very exciting it is to see deep shiny aubergines emerging from nowhere?! 😛 Well, I know they come from somewhere, but one day there is a plant with a few purple flowers, then the next day there are shiny jet black balls just sitting there… then they get a bit longer, and a bit fatter, and the plant looks like it can’t possibly hold the weight of them. Then they grow a bit more, then I come along and think yumyum…dinner! 😀 It is almost a shame to pick them they are so beautiful! I have one plant at home, and two at the allotment. How gorgeous are these!?
Aubergine plant in the garden
First ever hoomegrown aubergines
So of course, to do justice to the perfectly formed aubergine, I chose something new! Of course, I have made dolma before, but I wanted something different. These are a bit fiddly, but they taste so good. 😀 😀 😀
Bursting with flavour – aubergine rolls.
I don’t usually include ready made ingredients in my recipes, but this was an exception and made these even tastier! 🙂 I have given options in the ‘serve & store’ if you want to use something different! What did I use? crumbled falafel! 😀 😛 YUM!
Sharing these with the lovely Deborah over at the Plant Based Potluck Party this week, and also thought it was about time I popped over to Angie’s Fiesta Friday again! This week the Fiesta’s co-hosts are Suzanne @ A Pug in the Kitchen and Monika @ Everyday Healthy Recipes Don’t be shy… come on over and say hello! 🙂
Aubergine Rolls (Vegan & Free-From)
- 2 medium aubergines
- Oil of choice (I used coconut oil)
- 50g corn couscous
- 100ml boiling water
- 1/2 small onion chopped
- 1/4 courgette chopped
- 1/8-1/4 teaspoon red chili flakes
- 2-3 falafel crumbled
- 150ml tomato passata
- 50ml water
- 1/2 teaspoon oregano
- Salt to taste (I used Maldon sea salt)
- 1/8 teaspoon black pepper
- 1 tablespoon nutritional yeast
- Slice the aubergines lengthways about 0.5cm thick . Melt the oil and gently fry the aubergine until translucent. Repeat until all the slices are cooked and set aside.
- Put the corn couscous in a bowl, pour the boiling water over and cover (I used a plate).
- Using the same pan, lightly fry the onion and the courgette, sprinkle over the chili, then crumble the falafel into the pan.
- Assemble. Lay a strip of aubergine on your board, then add a couple of teaspoons of the couscous, followed by a couple of teaspoons of the courgette mix. Carefully roll the aubergine up so that the two ends meet, then stand up in an ovenproof bowl. Repeat until everything is used up and your bowl is full!
- Mix the passata with the water, oregano, salt and pepper, then gently pour all over the aubergine rolls.
- Sprinkle the nutritional yeast over the tomato, then bake at Gas Mark 4 (350f / 175c) for 10-15 minutes.
- Enjoy! 🙂
Serve & Store
- Instead of falafel, fry 3-4 mushrooms with the courgettes and add a handful of sweetcorn.
- Double the amount of onion and courgette and add a teaspoonful of tahini at the end of cooking.
- Substitute the falafel for your favourite vege-burger or stuffing.
- Add a handful of chopped nuts to the courgettes (try walnuts and hazelnuts).
- Serve with a mixed salad or seasonal vegetables.
- Store refrigerated for up to three days.