Stuffed Aubergine Rolls

Serves: 8 people (approx. 24 aubergine rolls

Prep time: 1 hour/over-night Cook time: 1 hour 20 minutes 

Ingredients

• 4 Medium aubergines (see tips)
• Salt

Filling

• 2 medium carrots (finely grated)
• 1 White onion (diced)
•  ½ Leek (roughly chopped)
• 100g Millet (see tips)
• 200g Vegetable stock
• 1 tsp Turmeric

Topping

• 75g Sundried tomatoes
• 25g Sunflower seeds
• 25g Cashews (soaked - see tips
• 8tbsp Extra virgin olive oil
• 3 tbsp Water
• 2 tbsp Nutritional yeast
• Salt & pepper to taste
• Fresh basil to serve

Tips

•Take note that the millet is best pre-soaked as this making cooking much easier (normally 1 hour). •Aubergines must be cut left in salt for at least 1 hour before preparing. For best results, I usually prepare aubergines either in the morning before the meal or the night before. •Cashews should also be soaked, this is best overnight or for at least 6 hours. Method

Method

1. To prepare the aubergines remove the stalk and cut each of them lengthwise into slices around half a centimetre thick. Place in a large bowl and add 1 heaped tsp of salt. Mix well using your hand so that all the aubergines are coated. Cover with cling film or a towel and leave for at least an hours so that the so that the moisture begins to leave the aubergines. 2. Cover millet with water and leave it to soak for around 1 hours before. 3. In a saucepan add millet, vegetable stock, turmeric and a pinch of salt and bring to boil. Once it is boiling, reduce to low heat and cover. Make sure to stir it every couple of minutes. Cook until there is no more liquid (roughly 10 minutes), 4. Meanwhile, in a separate frying pan begin to cook the leeks and onions together, using a little olive oil. Once translucent, add the grated carrot and cook for a further 2 minutes. 5. Add millet to the carrot mixture and combine. Blend everything together in a food processor until it forms a paste and set aside. 6. Now wash the salt off of the aubergines by adding water to the bowl and brushing the salt away with your hands. Throw away the water when you are finished. 7. Now begin to cook the aubergines. It’s best to use a large frying pan with a little olive on medium heat. Cook on each side for around two minutes or until they appear ready (depending on size). 8. As you do this, you can begin to make the rolls. Preheat oven to 170c and place a baking sheet on a large tray. For each roll place a approximately 1/2 tbsp of the mixture at the end of each aubergine strip and roll them up. Put them tightly together on the tray so that they don’t unravel. 9. Put the rolls in the oven to heat for around 10 minutes. Ensure that the heat it low. 10. While they are in the oven, prepare the sun-dried tomato topping. Put all topping ingredients together in a food processor and blend to form a paste. 11. Take the rolls from the oven and place neatly on a serving dish or plate. Add a small spoon of the tomato paste on each and decorate with a few basil leaves to serve.