Guest Chef – Sara Finlay, Writer
My friend Sara was busy in the kitchen today, so as I started taking pictures as she was making these tasty little treats! They looked very easy to make, as I sat and watched!
Aubergine Rolls with Honey (NZ), Mint and Sesame Seeds
Mint and honey added a snazzy combination to the Aubergine, dip them in the lemon juice and its divine! Great as an appetiser.
2 large aubergines, tops trimmed, cut length ways into 1/2 cm strips
Vegetable or grape seed oil for baking
1 teaspoon iodised salt
2 tablespoons good quality Honey (Sara uses – Sweet Nature, Manuka Honey – New Zealand’s Finest Honey!)
6 tablespoons well washed and finely chopped mint
6 teaspoons sesame seeds, toasted in a dry pan until brown
Juice of 1 lemon
1. Preheat oven to 180 C
2. Arrange the aubergine strips with a little space between each. Moisten each with a little vegetable oil and sprinkle over the salt.
3. Bake for 15 Minutes or until brown and soft. Remove from the oven and cool, patting them with some absorbent paper to remove excess oil.
4. Drizzle the aubergine strips with the honey, then sprinkle with some of the mint and some of the sesame seeds. Roll up each slice and place on a serving plate. Squeeze over the lemon juice and scatter the remaining mint and sesame seeds over the top.
5. Serve immediately
Recipe book credit: Scent of the Monsoon Winds, Michal Haines.