Name: Curried Aubergine Rolls
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 null aubergines; 5 tbsp olive oil; 1 pinch salt; 100 g cashews; 50 g spinach; 15 g fresh coriander; 2 tbsp nutritional yeast; 0.5 tsp salt; 50 ml plant-based milk; 2 tbsp olive oil; 3 null spring onions; 3 cloves garlic; 15 g ginger; 2 tsp curry powder; 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp chilli powder; 1 tbsp tomato puree; 600 ml coconut milk; 1 pinch salt; 1 pinch black pepper; 1 null red chilli; 1 null lime; 0.5 tbsp black sesame seeds; 30 g desiccated coconut; 1 tbsp sesame oil

Instructions

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1

Preheat oven to 190C. Line 2 baking trays with baking paper.
2

Slice the aubergines (3) lengthways into 0.5 cm thick slices. Arrange on baking trays, drizzle with olive oil (5 tbsp), and season with a salt (1 pinch). Roast for minutes (25), flipping halfway, until soft and lightly browned.
3

Meanwhile, prepare the cashew cream and vegetables. Rip coriander leaves from fresh coriander (15 g), saving stalks. Drain cashews (100 g) (previously soaked for 15 minutes in boiling water) and blend with coriander leaves, spinach (50 g), nutritional yeast (2 tbsp), salt (0.5 tsp), and plant-based milk (50 ml) until smooth. Finely slice onions (3 spring), chop coriander stems, peel and mince garlic (3 cloves) and ginger (15 g).
4

For the base, heat olive oil (2 tbsp) in a large frying pan over medium heat. Add sliced onions (3 spring), chopped coriander stems, minced ginger (15 g), and minced garlic (3 cloves). Fry for a few minutes until toasted. Stir in curry powder (2 tsp), ground turmeric (1 tsp), ground coriander (1 tsp), chilli powder (1 tsp), and tomato puree (1 tbsp), along with a splash of water. Cook for a few minutes to toast the spices before pouring in coconut milk (600 ml). Bring to a simmer and cook for minutes (10). Season with salt (1 pinch) and black pepper (1 pinch) to taste.
5

For the topping, zest lime (1) and dice chilli (1 red) into a small bowl. Add desiccated coconut (30 g), black sesame seeds (0.5 tbsp), and sesame oil (1 tbsp). Mix to coat.
6

Assemble and bake. Spread cashew cream (1 tbsp) onto each roasted aubergine slice and roll up. Arrange rolls in the curry sauce, half submerged. Scatter with the coconut topping. Bake for minutes (15) until the sauce has thickened and the coconut is golden and crispy. Squeeze over juice (1 lime) and garnish with reserved coriander leaves to serve.