Name: Eggplant rolls with lemon and mint chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients

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

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.

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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