Recipe

Eggplant rolls with lemon and mint chickpeas

Mar 27, 2013 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Eggplant rolls with lemon and mint chickpeas
  • 2 medium-sized eggplants
  • cooking oil spray
  • 400 gram fresh ricotta
  • 80 gram salami, thinly sliced
  • 2 eggs, lightly beaten
  • 1 cup basil leaves, torn
  • 2 green onions, thinly sliced
  • 1 tablespoon lemon zest, finely grated
  • 2 cup passata
  • 3/4 cup shredded pizza cheese
  • 1/2 cup couscous
  • 400 gram can chickpeas, rinsed
  • 1/2 cup mint leaves
  • 2 tablespoon lemon juice
  • 250 gram cherry tomatoes, halved
  • 1 tablespoon vegetable or olive oil

Method

Eggplant rolls with lemon and mint chickpeas
  • 1
    Preheat oven to 220°C/200°C fan forced. Line 2 baking trays with baking paper. Cut each eggplant lengthwise into 8 x 5mm-thick slices. Place on prepared trays; spray with oil. Bake for 10 minutes or until golden. Set aside to cool. Combine ricotta, salami, egg, basil, onion and zest in a large bowl. Season with salt and pepper.
  • 2
    For each roll, place a piece of eggplant on a flat work surface. Place 1 tablespoon of ricotta mixture along one narrow end; roll up to enclose filling. Place eggplant rolls in a 1.5-litre (6-cup) ovenproof dish. Spoon passata over eggplant; sprinkle with cheese. Bake for 20 minutes until bubbly and golden.
  • 3
    Place couscous in a medium heatproof bowl; stir in 1/2 cup boiling water. Cover with plastic food wrap; set aside for 5 minutes or until liquid is absorbed. Using a fork. fluff and separate grains. Add remaining ingredients to couscous; stir to combine.
  • 4
    Spoon couscous onto serving plates. Top with eggplant rolls. Serve at once.

Notes

Prepare eggplant several hours ahead; cook just before serving. Try currants and ground cumin in the couscous.

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