Grilled aubergine roulade with dukkah goat cheese & harissa dip


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This is the second recipe in the NoMU pistachio & sumac dipper series linked to the competition we’re running the whole month of February with NoMU. Read more here.

So, are you planning your next canapé party and need inspiration?  This recipe is really great, as it’s vegetarian (lacto-vegan to be specific), and is a change from the ordinary and overdone smoked salmon & cream cheese roulade.

This is how it goes… (Serves 4 as canapés)

2 long, narrow aubergines, sliced into thin lengths, no more than 1cm in thickness

olive oil for grilling

salt to season


For the filling:

80g soft goat cheese

1 tbsp finely chopped Italian parsley

Juice and zest of ½ lemon

1 tbsp NoMU pistachio and sumac dukkah dipper

½ cup Harissa dipping sauce:

1 tbsp Harissa paste (found in good spice delis and grocers)

1 medium red pepper, roasted until blackened, skin and core removed

2 medium tomatoes, blanched, skins and seeds removed

1 tsp sugar

Maldon salt and coarse black pepper


And then…

Aubergine slices: Coat with olive oil and grill on each side on a very hot griddle pan, ensuring you get visibly dark grill lines, season with salt and transfer to a plate to cool.

Goat cheese filling: Combine goat cheese, parsley, lemon juice, zest and   dukkah in a small bowl and mix well.  Season with salt and pepper as   necessary.

To roll: Place a cigar-shaped bit of goat cheese at the bottom end of your aubergine slice, roll it up, and transfer to a platter ensuring the flap is on the bottom, so they don’t unravel.

For the Harissa sauce: place the Harissa paste, roasted peppers and tomatoes in a blender/hand blender and blitz together until the sauce is smooth in texture.  Season with sugar, salt and pepper to taste.

To serve: place aubergine rolls on a medium sized platter with the accompanying dipping sauce in a bowl.

If you want to, you could serve this dish as a starter:  3 or 4 roulade per person will do just fine, spread the warmed sauce over the base of the plate & place roulade on top.   Garnish with wild baby rocket & a crack of black pepper & a drizzle of lemon infused olive oil.

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