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Pocketmags Digital Magazines
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Pocketmags Digital Magazines

TAKE YOUR Mezze to the next level

Salma Hage serves up a tasty selection of small dishes to tickle your tastebuds with delight

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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About Vegan Food & Living Magazine

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!