The aubergines in Menorca looked so inviting I couldn’t help but want to eat them for every meal! This isn’t something I would make just for me as it’s a little fiddly but if you are having people over the rolls look surprisingly impressive (especially with a few fresh basil leaves on top) and although fiddly this is a really easy recipe, trust me!

When cooking the aubergine take it easy with the oil!!! The aubergine will suck it all up like a sponge and you don’t want to over do it, not only is too much oil unhealthy but it wont taste very good either!

Place the cooked aubergine slices on paper towel while you cook the new slices.

Once you’ve cooked all the stuffing I find the best/least messy way to make the rolls it is to put a heaped tablespoon onto a slice of aubergine (on the widest part, see pic) then roll it up!

You can eat them as they are but I like to serve mine with a green salad and French vinaigrette.

Enjoy!

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Aubergine Rolls

Servings 6 servings

Author Tallulah

Ingredients

Ingredients
4 aubergines thinly sliced
Rapeseed oil for brushing
2 tsp. garlic infused olive oil goo
8 spring onion greens
1 tsp. cumin
½ tsp. cayenne pepper
½ tsp. turmeric
60 g walnuts chopped
300 g spinach
85 g uncooked mixed red, black and brown rice (optional cook w/low-FODMAP stock)
600 g Tomatoes chopped

Instructions

Cook the mixed rice, as per manufacturers instructions with (optional) low-fodmap stock.
Brush the sliced aubergine with oil (on one side only) and sear in a non-stick frying pan (oil side down) for a couple of minutes, until tender and browning. Then oil the top side, flip over and do the same. Do this with all the slices. You’ll have to do this is batches. Place the cooked aubergine slices on paper towel while you cook the new slices.
Heat the goo and spices in a pan, mix into a paste. Add the spring onions, mix well and cook until browning. Medium heat
Add the walnuts, mix well and brown
Add the tomatoes, mix well and cook for 10 minutes on a medium-low heat.
Add the spinach and cooked rice and cook until the spinach has wilted.
Spoon a heaped tbsp. of the tomato, nut and spinach mix onto a slice of aubergine and roll it up
Place the rolled aubergines onto a baking sheet on an oven tray and grill for a couple of minutes, until browning.