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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.