So, are you planning your next canapé party and need inspiration? This recipe is really great, as it’s vegetarian (lacto-vegan to be specific), and is a change from the ordinary and overdone smoked salmon & cream cheese roulade.
This is how it goes… (Serves 4 as canapés)
2 long, narrow aubergines, sliced into thin lengths, no more than 1cm in thickness
olive oil for grilling
salt to season
For the filling:
80g soft goat cheese
1 tbsp finely chopped Italian parsley
Juice and zest of ½ lemon
1 tbsp NoMU pistachio and sumac dukkah dipper
½ cup Harissa dipping sauce:
1 tbsp Harissa paste (found in good spice delis and grocers)
1 medium red pepper, roasted until blackened, skin and core removed
2 medium tomatoes, blanched, skins and seeds removed
1 tsp sugar
Maldon salt and coarse black pepper
Aubergine slices: Coat with olive oil and grill on each side on a very hot griddle pan, ensuring you get visibly dark grill lines, season with salt and transfer to a plate to cool.
Goat cheese filling: Combine goat cheese, parsley, lemon juice, zest and dukkah in a small bowl and mix well. Season with salt and pepper as necessary.
To roll: Place a cigar-shaped bit of goat cheese at the bottom end of your aubergine slice, roll it up, and transfer to a platter ensuring the flap is on the bottom, so they don’t unravel.
For the Harissa sauce: place the Harissa paste, roasted peppers and tomatoes in a blender/hand blender and blitz together until the sauce is smooth in texture. Season with sugar, salt and pepper to taste.
To serve: place aubergine rolls on a medium sized platter with the accompanying dipping sauce in a bowl.
If you want to, you could serve this dish as a starter: 3 or 4 roulade per person will do just fine, spread the warmed sauce over the base of the plate & place roulade on top. Garnish with wild baby rocket & a crack of black pepper & a drizzle of lemon infused olive oil.
by Chef Prive