stuffed aubergine rolls
2 large aubergines
2 tablespoons olive oil
sea salt
for the tomato sauce:
1 tablespoon olive oil
2 garlic cloves, crushed
400g canned or bottled tomatoes
2 or 3 fresh tomatoes , chopped
sea salt and freshly ground black pepper
for the filling:
200g couscous (millet or quinoa also works well)
1 clove garlic
4 tablespoons grated parmesan, plus extra for serving
30g pine nuts, plus extra for serving
2 tablespoons pickled capers, drained and chopped
juice of 1/2 lemon
2 eggs
sea salt and freshly ground pepper
a handful of basil leaves to decorate
For the tomato sauce heat the oil in a saucepan, add garlic and sauté for a moment. Add the puréed tomatoes, the fresh tomatoes, salt and pepper. Bring to a boil, reduce the heat and simmer gently for 20-30 minutes.
Preheat the oven to 200°C. Slice the aubergines lengthwise into thin slices. Brush them slightly with olive oil on both sides. Sprinkle with sea salt and roast them in the oven until soft and browned, about 10 minutes.
Meanwhile cook the couscous. Cover and set aside.
Place the couscous in a mixing bowl. Add all the filling ingredients, except the eggs. Mix well. Add the eggs and combine.
Place the grilled aubergines in front of you with the larger end towards you.
Add a couple of spoonfuls of the filling and roll upwards. Place the rolls on a baking dish in lines, ends down.
Pour the tomato sauce over and bake for 15-20 minutes (oven 200°C).
Remove from the oven and sprinkle with grated parmesan, pine nuts and basil leaves.
(inspired by Green Kitchen Travels)
