AUBERGINE ROLL-UPS WITH FETA & ZHUG

Step 1

🌱INGREDIENTS 2 large aubergines 2 tbsp olive oil, divided Salt to taste 125g breadcrumbs 100g feta 2 tbsp pine nuts (or other nut), toasted 200g (more or less) zhug (recipe below) For the Zhug: 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp cardamom seeds 2 green chillies 2 cloves garlic 2 cups fresh coriander leaves 2 cups fresh parsley leaves 2 tbsp olive oil 1/2 lemon, grated zest & juice Salt to taste 🌱METHOD To make zhug: Dry-roast coriander seeds, cumin seeds, and cardamom seeds. Transfer to a blender with the other ingredients and blend to a coarse paste. Store in a jar or airtight container and refrigerate. Slice the aubergines lengthwise to 0.5 cm thickness. Arrange on a baking tray lined with parchment paper. Brush with olive oil, season with salt and bake at 200°C for 15 mins. Alternatively, you can also grill them on the stove. Reserve 3-4 smaller slices and chop them very small. Sauté in a pan with a little oil and salt. Set aside. In the same pan, add the breadcrumbs and toast them until browned. Add to the chopped, fried aubergines and mix to combine. This will be your stuffing. Set aside. Crumble the feta, toast the pine nuts and set both aside. When the aubergine slices have softened and are 90% cooked, remove from the oven and allow to cool enough to handle. Take one aubergine slice and spoon about 1 tsp of zhug onto the eggplant slice, then the breadcrumbs stuffing, followed by the crumbled feta and a few pine nuts, and roll it up. Repeat for all slices. Transfer your roll-ups to a flat, large pan and grill them for approx 2 minutes on each side. Remove from heat and serve immediately.