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
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.