Aubergine and Red Pepper Roulade

Servings:

Cooking Time:

Ingredients:

• 2 tsp (10 ml) coriander seeds, crushed
• 1 (about 12 oz, 350g total weight) medium long aubergine
• 2 (about 12 oz, 350g total weight) medium red peppers
• Olive oil
• Salt and pepper

Ingredients for Sweet Relish

• 1 oz, 30g fresh basil, stalks removed
• 1 garlic clove
• 2 fl oz, 60ml olive oil
• 1 oz, 30g parmesan, freshly grated
• 1 tbsp, 15ml sesame oil
• 1 oz, 30g sesame seeds
• Fresh basil leaves for garnish

Instructions:

• Cut the peppers in half lengthways, rub with oil, and place under a hot grill until the skin is charred.
• Slice the aubergine lengthways as thinly as possible. Brush liberally with olive oil and place on a grill pan. Grill in batches for 2-3 minutes on both sides until softened and slightly charred. Drain on kitchen paper.
• Place the slices lengthways in a single layer on a piece of Bakewell paper about 35 x 30 cm (14 x 12 inches), overlapping the slices by about 1 cm (½ inch) to form a rectangle. Sprinkle over half the coriander seeds and season.
• Remove the stalks, seeds and skins from the peppers, rinse under cold water. Cut the peppers into quarters and lay over the aubergines, overlapping as before. Sprinkle with the remaining coriander and season.
• Use the Bakewell paper to roll the roulade up tightly from the short side, like a Swiss Roll. Wrap and chill overnight in the fridge.
• Place the sesame seeds in a dry saucepan and stir over a medium heat until they start to turn golden brown. Tip into a food processor with the remaining relish ingredients. Process until smooth.
• To serve: unwrap the roulade and slice thinly with a very sharp knife. Place three slices on four plates. Spoon a generous serving of relish on the side and garnish the roulade with fresh basil leaves.