Grilled Aubergine Roll Ups
These Grilled Aubergine Roll Ups are the perfect summer treat that ticks all the boxes in terms of simplicity, flavour and preparing time.
Servings: 16 rolls
- 2 Medium Aubergines
- 150 g Sun Dried Tomatoes
- 130 g Fresh Tofu pressed - see notes)
- Fresh Mint
Slice the aubergines lengthwise to 1/2 cm and grill each slice on a very hot skillet for around 2-3 minutes on each side.
Place the sun dried tomatoes in a stick blender glass and blend into a paste.
Arrange a slice of grilled aubergine on a plate, spread around 1/2 tablespoon of tomato paste, crumble some pressed tofu on top and finish with fresh mint leaves.
Roll the aubergine and serve topped with a drizzle of extra virgin olive oil and few more mint leaves if you like.
For the tofu: Drain the water, wrap the tofu block in kitchen paper or a clean cloth and put under a very heavy weight (I use a cast iron dutch oven). Press for 10 to 15 minutes, then season with some sea salt to taste.
- You can also chill the roll ups for a cold appetizer.
- You can prepare these roll ups in advance and store in the fridge for a few days - the more they are stored the more the aubergine flesh soaks in all the flavours.
Calories: 45kcal | Carbohydrates: 9g | Protein: 3g | Fat: 1g | Potassium: 452mg | Fiber: 3g | Sugar: 6g | Vitamin A: 95IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg