INGREDIENTS
3 red capsicums, roasted, peeled and cut into quarters
2 medium to large purple eggplants
olive oil
Filling
¾ cup walnut pieces, roasted and loose skin rubbed off
3 cloves garlic, crushed
1 teaspoon coriander seeds, toasted and ground
½ teaspoon cumin seeds, toasted and ground
¼ teaspoon fenugreek seeds, lightly toasted and ground – optional
¼ teaspoon chilli flakes
¼ cup each chopped flat leaf parsley, coriander and mint
3 spring onions, finely chopped
zest of ½ lemon
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
2 tablespoons olive oil
Sauce
200 ml yoghurt
1 clove garlic, crushed
2 tablespoons tahini
2-3 tablespoons lemon juice
2 tablespoons chopped coriander extra herbs for garnish
METHOD
Preheat a ridged grill plate or barbecue.
Slice each eggplant into about 6 rounds 1-1½ cm thick. Brush both sides with oil and place on the hot grill. Season and cook until tender but not falling apart. Set aside to cool.
Filling: Set aside 1 tablespoon of the walnuts and place the remainder in a food processor along with the garlic, coriander, cumin, fenugreek and the chilli flakes. Blend to a thick paste. Add the remaining ingredients and pulse to combine. Season.
Sauce: Put the yoghurt and garlic in a bowl and whisk in the tahini and lemon juice to taste. Season and stir in the coriander.
To assemble: Spread a layer of walnut paste on each slice of eggplant. Top with a slice of capsicum and fold in half. Arrange on a platter and scatter over the extra herbs and walnuts. Serve the sauce separately. Makes 12 roll-ups
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.