COUSCOUS-STUFFED EGGPLANT ROLLS WITH TAHINI DRIZZLE

Makes 1 rolls

These eggplant rolls are incredibly versatile. They can be served as a starter, as part of an antipasti platter, as a side dish or as a healthy meal in themselves.

2 large eggplants, stalks trimmed Olive oil

Salt

COUSCOUS FILLING:

12 couscous 1 clove garlic, crushed 1 chopped fresh parsley, plus 1 tablespoon extra to serve 1 chopped fresh coriander

12s a red onion, finely chopped 2 a es s extra virgin olive oil 1 lemon, finely grated zest and juice 1 pine nuts, toasted

TAHINI DRIZZLE

2 a es s tahini uice of 12 lemon 1 clove garlic, crushed 2 a es s cold water

1 eat oven to 2 . ut eggplants lengthways into 1cm thick slices. rush each slice with oil and sprinkle with salt.

2 lace on two oven trays. ake for 2 2 minutes, turning once, until golden brown and tender. Remove to cool.

3 hile eggplant is cooking, place couscous and garlic in a bowl and pour over 1⁄2 cup boiling water. Stir briefly then cover bowl and leave couscous to steam for 1 minutes.

Fluff up couscous with a fork then place in the fridge to cool. Once cold, stir in parsley, coriander, onion, oil, lemon zest and juice. Season with salt and pepper to taste and stir well to combine.

5 To assemble rolls, place 1 2 spoonfuls of couscous at the wider end of 1 eggplant slice, roll up firmly and place on a platter. Repeat with remaining slices.

6 In a bowl, whisk together tahini, lemon juice and garlic (the mixture will appear to split but once the water is added it will become smooth again .

dd 1 tablespoon of water at a time and continue to whisk until sauce is a smooth, pouring consistency.

7 To serve, drizzle rolls with the tahini sauce and sprinkle with reserved parsley and the pine nuts.