Recipes

Around The World in 80 Ways

Aubergine, Tomato & Pine Kernel Rolls (with a choice of two dressings) Vegan Taste of the Middle East
Makes 6

• 300g/10oz packet filo pastry
• olive oil
• Sesame seeds
• Filling
• 350g/12oz aubergines, finely chopped
• 175g/6oz tomatoes, skinned and chopped
• 50g/2oz pine kernels, chopped
• 1 onion, peeled and finely chopped
• 1 garlic clove, crushed
• 2 tbsp olive oil
• 1 dsp tomato purée
• ½tsp dried oregano
• ½tsp dried basil
• black pepper

1. Heat oil for filling and gently fry aubergine, onion and garlic for 10 minutes, stirring frequently to prevent sticking.
2. Add tomato, tomato purée, oregano and basil and season with black pepper.
3. Stir well and simmer for 5 minutes until tomatoes become pulpy and mixture thickens.
4. Preheat oven to 180Cº/350Fº/Gas mark 4.
5. Remove from heat and stir in pine kernels.
6. Carefully put filo sheets on a flat surface, brushing between each one with olive oil.
7. Cut this stack of filo sheets into 3 equal portions and halve each one to give 6 rectangles.
8. Divide filling between rectangles, placing it in middle on lower half of pastry. Fold the two long edges over filling, then roll pastry up to enclose it.
9. Transfer rolls onto an oiled baking sheet, brush with olive oil and sprinkle with sesame seeds. Bake in oven at for about 25 minutes until golden brown.
10. Serve with one of the warm soya yoghurt dressings.

Tahini & Yoghurt Dressing
Serves 4

• 2 rounded tbsp light tahini
• 5 rounded tbsp plain soya yoghurt
• 1 tbsp lemon juice
• 1 garlic clove, crushed
• 1 rounded tsp parsley
• black pepper

Combine all ingredients and warm gently. Do not boil.

Coriander, Garlic & Yoghurt Dressing
Serves 4

• 175ml/6fl oz plain soya yoghurt
• 4 rounded tbsp fresh coriander, finely chopped
• 2 garlic cloves, crushed
• black pepper

Mix ingredients together and warm gently. Do not boil.