Our aubergine roll ups are quick and simple cooking with maximum flavour – perfect for a small party or delicious as a starter, this uses simple fresh and some seasonal ingredients. Totally gluten free and vegan we assure you these will go down a treat with anyone. Our recipe for vegan ‘Not Cheese’ is very simple and can be played around with and used in other recipes too. It’s a ricotta type consistency so quite rich and creamy – delish!
2 large aubergines sliced lengthways to 1 cm thick
olive oil
1 red pepper, sliced into small pieces
around 10 cherry tomatoes, sliced in half
20 black olives, stones removed (Greek kalamata are good)
pesto – we made ours from garlic chives, recipe here or try one of our other pestos
chervil or another pretty herb to decorate the top
Vegan not cheese
100 g cashew nuts, soaked overnight
1 tblsp lemon juice
small handful of wild garlic or parsley plus 1 clove garlic
1 tsp miso paste
1 tblsp extra virgin olive oil
1. Begin by cooking the aubergines slices at 200°c, drizzled with a little olive oil and seasoned with salt and pepper, until they are softened and lightly coloured. Do the same with the red pepper slices.
2. Meanwhile make the vegan not cheese by blitzing everything together with a blender – adjust the seasoning to taste.
3. Once the aubergines are out of the oven, spread with some pesto and then place a tomato piece, a piece of red pepper, an olive, and a dollop of the not cheese at the fat end of the slice. Roll the slice up, encasing the filling and serve alongside extra pesto and cheese as you wish, topped with a pretty herb like chervil.