Aubergine rice rolls
The chickpeas and rice crisp up nicely and the tahini brings it all together
Baked chickpeas and rice crisp up nicely in the oven, and are delicious alongside these delicate aubergine rolls. The key to success is to cook the aubergines through so that they’re soft and not woolly. They hold the filling better in the roasting tray and taste great when cooked twice.
By Salma Hage
Serves
4
| Prep
25 mins
plus cooling | Cook
50 mins
| Calories
410
(per serving)
FOR THE FILLING
100g (3½oz) long grain brown rice
½ a 400g (14oz) tin of chickpeas, drained
1½ tsp za’atar
½ tsp Lebanese
7-spice seasoning
a large handful of coriander or parsley, washed, coarsely chopped
salt
FOR THE AUBERGINE
1 large aubergine, top removed, cut into 1cm
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This month we've got our finger on the pulse with an issue dedicated to nutritious beans, peas and legumes. If you're looking for some hearty recipes that make pulses the star of the show, look no further.
Also this issue we show you how to whip up a Middle Eastern meal for friends, indulge in the ultimate vegan gourmet feast and reveal how to replicate the Unicorn Food Instagram trend. Plus take a look at vegan female health issues, discover 10 steps to a minimalist lifestyle and try your hand at sprouting. Download the issue now!