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
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.