Aubergine, Tomato & Pine Kernel Rolls With a Choice of Two Sauces
An elegant little dish! It comes with a choice of two lovely yet easy sauces: Tahini & Yoghurt or Coriander, Garlic & Yoghurt – all dairy-free, of course!
Budget option
Replace pine kernels with raw cashews or other white nuts
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Total time
50-60 minutes
Cuisine
Middle Eastern and Moroccan
Meal
- mains
- lunches
Servings
4
Ingredients
Outside layer
- 300g/10oz packet filo pastry
- 2 tbsp olive oil
- Sesame seeds to sprinkle
Filling
- 2 tbsp olive oil
- 1 onion, peeled and finely chopped
- 2 cloves garlic, crushed
- 350g/12oz aubergines, finely chopped
- 175g/6oz tomatoes, skinned and chopped (put in a bowl, pour a kettle of boiling water over them then count slowly to ten! Remove them carefully from the hot water – the skins should then come off very quickly.
- 1 dsp tomato purée
- ½ tsp dried oregano
- ½ tsp dried basil
- Black pepper
- 50g/2oz pine kernels OR cashews, chopped roughly
Sauces – choose from ONE of these
- Tahini & Yoghurt Sauce
- 2 rounded tbsp light tahini
- 5 rounded tbsp plain soya yoghurt, eg Sojade
- 1 tbsp lemon juice
- 1 garlic clove, crushed
- 1 rounded tsp fresh chopped parsley
- Black pepper
Coriander, Garlic & Yoghurt Sauce
- 175ml/6fl oz plain soya or coconut yoghurt (Sojade is very good, or CoYo for the coconut alternative)
- 4 rounded tbsp fresh coriander, finely chopped
- 2 garlic cloves, crushed
- Black pepper
Instructions
1. Heat oil for filling and gently fry aubergine, onion and garlic for 10 minutes, stirring frequently to prevent sticking.
2. Preheat oven to 180Cº/350Fº/Gas Mark 4.
3. Add chopped tomato, tomato purée, oregano and basil to the aubergine mixture and season with black pepper. Stir well and simmer for 5 minutes until tomatoes become pulpy and mixture thickens. Remove from heat and stir in pine kernels.
4. Cover the filo you’re not rolling up with with a clean damp tea towel. Remove each one carefully in turn, put it on a flat surface and brush between each one with olive oil. Cut this stack of filo sheets into 3 equal portions and halve each one to give 6 rectangles.
5. Divide filling between rectangles, placing it in middle on lower half of pastry. Fold the two long edges over filling, then roll pastry up to enclose it. See picture below!
6. Transfer rolls onto an oiled baking sheet, brush with olive oil and sprinkle with sesame seeds. Bake in oven at for about 25 minutes until golden brown.
7. While the rolls are baking, make the sauce of your choice. Simply combine the ingredients together and whisk to amalgamate (mix!). Warm through gently before serving – but do not boil.
8. Remove rolls from the oven and serve with the warm sauce.
Please note, this is for technique only, not a picture of the recipe filling.
Optional extras / notes
Includes baking time
Keywords
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