EGGPLANT-COCONUT ROLLS

We’re all about staying true to our veggies’ natural flavours. To keep them fresh, tasty, and easy to eat, Cook Yourself Young author Elizabeth Peyton-Jones slices them and rolls them up!

EGGPLANT-COCONUT ROLLS

Aubergine & Coconut Rolls - Photo Credit Yuki Sugiura

(Serves two)

INGREDIENTS

150 g coconut flesh, chopped

1 medium eggplant

1 medium zucchini

1 tbsp sesame seeds

1 tbsp black poppy seeds

1 tbsp pine nuts

2 tsp olive oil

1 tsp lime juice

1 tsp mixed chopped parsley and basil leaves

1 sheet of nori seaweed

DIRECTIONS

  1. Blitz the coconut in a food processor until ground.
  2. Slice the eggplant into long thin strips, about 5 mm thick, using a mandolin or a very sharp knife.
  3. Using a vegetable peeler, slice the courgette lengthways into ribbons.
  4. Mix the seeds, pine nuts, and coconut together with the olive oil, lime juice, and herbs.
  5. Cook the eggplant and courgette by dry-frying them on a hot griddle. Don’t overcook them; they should remain firm.
  6. Put a courgette slice on a board, place an eggplant slice on top, then put some coconut mixture in the middle and roll.
  7. Cut a strip from a nori sheet, wet it, and wrap around the roll to hold together.
  8. Repeat to make more rolls, then serve immediately.

Cook Yourself Young

 

 

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