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Curried Aubergine Rolls

  • Not too tricky
  • 0:55 m
  • 20 ingredients

Stuffed with a coriander cream these curried aubergine rolls are baked in a fragrant curry sauce and topped off with a coconut crumb. This one-pan dish is a stunner inside and out, but is deceptively simple to make. Nestled in a flavour packed sauce, top with your coconut crumb and bake until crisp.

Serves: 4

Ingredients

For the Aubergine

  • 3 aubergines
  • 5 tbsp olive oil
  • Pinch of salt

For the Coriander Cream

  • 100g cashews
  • 50g spinach
  • 15g coriander
  • 2 tbsp nutritional yeast
  • ½ tsp salt
  • 50ml plant-based milk

For the Base

  • 2 tbsp olive oil
  • 3 spring onions
  • 3 cloves of garlic
  • 15g ginger
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tbsp tomato purée
  • 600ml coconut milk
  • Salt and pepper

For the Topping

  • 1 red chilli
  • 1 lime
  • ½ tbsp black sesame seeds
  • 30g desiccated coconut
  • 1 tbsp sesame oil

Before you start

Oven 190C | 2 baking trays lined with baking paper | Soaked cashews in boiling water for 15 minutes  | Blender | Large frying pan

Step 1

Roast the aubergines

  • Slice the aubergines lengthways into ½ cm thick slices
  • Place on the baking trays, drizzle with olive oil and season with a pinch of salt
  • Roast for 25 minutes, flipping over half way until soft and lightly browned

Ingredients

  • 3 aubergines
  • 5 tbsp olive oil
  • Pinch of salt

Step 2

Make the cashew cream and prep the veg

  • Rip the coriander leaves from their stems, saving the stalks for later and reserving a few leaves to garnish
  • Drain the cashews and place in a blender with the coriander leaves, spinach, nutritional yeast, salt and plant based milk
  • Blend until smooth and creamy
  • Finely slice the spring onions
  • Finely chop the coriander stems
  • Peel and mince the garlic and ginger

Ingredients

  • 100g cashews
  • 50g spinach
  • 15g coriander
  • 2 tbsp nutritional yeast
  • ½ tsp salt
  • 50ml plant-based milk
  • 3 spring onions
  • 3 cloves of garlic
  • 15g ginger

Step 3

Make the base

  • Heat the pan over a medium heat with the olive oil
  • Add the spring onions, coriander stems, ginger and garlic and fry for a few minutes until toasted
  • Add the curry powder, turmeric, coriander, cumin, chilli powder and tomato paste, along with a splash of water
  • Cook for a few minutes to toast the spices before pouring over the coconut milk and bring to a simmer for 10 minutes
  • Take off the heat and season with salt and pepper to taste

Ingredients

  • 2 tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 1 tbsp tomato purée
  • 600ml coconut milk
  • Salt and pepper

Step 4

Make the topping

  • In a small bowl, zest the lime and dice the chilli
  • Add the coconut, sesame seeds and sesame oil and mix together to coat in the oil

Ingredients

  • 1 red chilli
  • 1 lime
  • ½ tbsp black sesame seeds
  • 30g desiccated coconut
  • 1 tbsp sesame oil

Step 5

Assemble and bake

  • Once the aubergines are cooked, spread 1 tbsp of the cashew cream on each slice and roll up
  • Repeat with the remaining aubergine slices, nestling the rolls into the sauce so they are half submerged
  • Scatter over the coconut topping and bake for 15 minutes until the sauce has thickened and the coconut is golden and crispy
  • Squeeze over the lime juice and garnish with coriander leaves to serve