Eggplant Rolls

Methods

• To make the filling, heat 1 tbsp extra virgin olive oil in a non-stick pan. Add onion, garlic, yellow and red capsicums and toss well.
• Add mixed coloured zucchini, salt and crushed peppercorns and mix well. Finely chop green chilli and parsley and add to the pan, mix and saute for 2 minutes.
• Halve cherry tomatoes and add. Tear 2-3 basil leaves and add along with fresh rosemary and toss. Remove from heat and cool.
• Heat a non-stick grill pan.
• Use a mandoline slicer to slice the eggplant thinly. Sprinkle salt and crushed peppercorns and place the slices in a hot grill pan. Grill for 1-2 minutes or till grill marks appear on both sides.
• Put walnuts, almonds, pecan nuts, pinenuts and parmesan cheese in a mixer jar and grind to a coarse powder.
• Add 2-3 tablespoons ground powder and remaining extra virgin olive oil to the vegetables in the pan. Mix well.
• Transfer the grilled eggplant slices on a worktop. Place a portion of the filling on one side and roll each slice into a pinwheel.
• Place some of the remaining filling on a serving platter and arrange the eggplant rolls on top. Garnish with basil leaves, micro greens and parmesan cheese shavings and serve immediately.