Curried Aubergine Rolls

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:55 m

Stuffed with a coriander cream these curried aubergine rolls are baked in a fragrant curry sauce and topped off with a coconut crumb. This one-pan dish is a stunner inside and out, but is deceptively simple to make. Nestled in a flavour packed sauce, top with your coconut crumb and bake until crisp.

Start cooking ➞




For the Aubergine

<item-todo-done>3 aubergines<item-todo-done><item-todo-done>5 tbsp olive oil<item-todo-done><item-todo-done> Pinch of salt<item-todo-done>

For the Coriander Cream

<item-todo-done>100g cashews<item-todo-done><item-todo-done>50g spinach<item-todo-done><item-todo-done>15g coriander<item-todo-done><item-todo-done>2 tbsp nutritional yeast<item-todo-done><item-todo-done>½ tsp salt<item-todo-done><item-todo-done>50ml plant-based milk<item-todo-done>

For the Base

<item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>15g ginger<item-todo-done><item-todo-done>2 tsp curry powder<item-todo-done><item-todo-done>1 tsp ground turmeric<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>600ml coconut milk<item-todo-done><item-todo-done> Salt and pepper<item-todo-done>

For the Topping

<item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>½ tbsp black sesame seeds<item-todo-done><item-todo-done>30g desiccated coconut<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done>

Before you start

Oven 190C | 2 baking trays lined with baking paper | Soaked cashews in boiling water for 15 minutes  | Blender | Large frying pan

Roast the aubergines

  • Slice the aubergines lengthways into ½ cm thick slices
  • Place on the baking trays, drizzle with olive oil and season with a pinch of salt
  • Roast for 25 minutes, flipping over half way until soft and lightly browned

Make the cashew cream and prep the veg

  • Rip the coriander leaves from their stems, saving the stalks for later and reserving a few leaves to garnish
  • Drain the cashews and place in a blender with the coriander leaves, spinach, nutritional yeast, salt and plant based milk
  • Blend until smooth and creamy
  • Finely slice the spring onions
  • Finely chop the coriander stems
  • Peel and mince the garlic and ginger

Make the base

  • Heat the pan over a medium heat with the olive oil
  • Add the spring onions, coriander stems, ginger and garlic and fry for a few minutes until toasted
  • Add the curry powder, turmeric, coriander, cumin, chilli powder and tomato paste, along with a splash of water
  • Cook for a few minutes to toast the spices before pouring over the coconut milk and bring to a simmer for 10 minutes
  • Take off the heat and season with salt and pepper to taste

Make the topping

  • In a small bowl, zest the lime and dice the chilli
  • Add the coconut, sesame seeds and sesame oil and mix together to coat in the oil

Assemble and bake

  • Once the aubergines are cooked, spread 1 tbsp of the cashew cream on each slice and roll up
  • Repeat with the remaining aubergine slices, nestling the rolls into the sauce so they are half submerged
  • Scatter over the coconut topping and bake for 15 minutes until the sauce has thickened and the coconut is golden and crispy
  • Squeeze over the lime juice and garnish with coriander leaves to serve
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