INGREDIENTS
3 red capsicums, roasted, peeled and cut into quarters
2 medium to large purple eggplants
olive oil
Filling
¾ cup walnut pieces, roasted and loose skin rubbed off
3 cloves garlic, crushed
1 teaspoon coriander seeds, toasted and ground
½ teaspoon cumin seeds, toasted and ground
¼ teaspoon fenugreek seeds, lightly toasted and ground – optional
¼ teaspoon chilli flakes
¼ cup each chopped flat leaf parsley, coriander and mint
3 spring onions, finely chopped
zest of ½ lemon
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
2 tablespoons olive oil
Sauce
200 ml yoghurt
1 clove garlic, crushed
2 tablespoons tahini
2-3 tablespoons lemon juice
2 tablespoons chopped coriander extra herbs for garnish
METHOD
Preheat a ridged grill plate or barbecue.
Slice each eggplant into about 6 rounds 1-1½ cm thick. Brush both sides with oil and place on the hot grill. Season and cook until tender but not falling apart. Set aside to cool.
Filling: Set aside 1 tablespoon of the walnuts and place the remainder in a food processor along with the garlic, coriander, cumin, fenugreek and the chilli flakes. Blend to a thick paste. Add the remaining ingredients and pulse to combine. Season.
Sauce: Put the yoghurt and garlic in a bowl and whisk in the tahini and lemon juice to taste. Season and stir in the coriander.
To assemble: Spread a layer of walnut paste on each slice of eggplant. Top with a slice of capsicum and fold in half. Arrange on a platter and scatter over the extra herbs and walnuts. Serve the sauce separately. Makes 12 roll-ups
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