Distinguished Veg/Vegan Cuisine with Flavours From Around the World – New Website: www.videhi.co.za
Brinjals, Aubergines or Eggplants as some may call it; are one among my favourite vegetables to cook with. They great in curries, chutney’s, salads, sandwiches as well as bakes. In this recipe I’ve used them as a wrap, I find that the meaty texture lends well against the fresh crunchy leafy green filling along with a small dollop of vegan mayonnaise and sweet chilli sauce. These are perfect as starters, snacks or if you just looking for something light and healthy to nibble on.
Preparation: 10 – 15 mins Cooking time: 30 mins Servings: 20
2 large brinjals
2 handfuls Speciality lettuce or curly leaf lettuce
2 medium carrots julienned
1 small red baby cabbage finely sliced
4-5 springs onions finely sliced lengthwise
Dressing (mix the following ingredients together in a bowl)
1 cup (250ml) vegan mayonnaise
½ cup (125ml) sweet chilli sauce
Let’s Get Wrapping & Rolling 😊
Wash and slice brinjals lengthwise about 3mm thick (keep them as thin as possible)
Heat a large non-stick pan on high heat
Fry the brinjals on both sides until they are cooked and slightly charred, once cooked remove and keep aside. (you may add a drop of oil if you like)
On a slice of cooked brinjal, layer some lettuce, carrots, cabbage and spring onions next to each other along the length of the brinjal slice.
Add a small dollop of dressing
Now roll up from one end like a Swiss roll and secure with a tooth pick
Serving suggestions: perfect as starters or snacks.
#Hot tip: The dressing can be replaced with hummus