Call them what you will; cannelloni, roll ups, rollatini, these aubergine (that’s eggplant in American speak) rolls are stuffed with my own unique take on hummus. I mean, really, I see hummus made with all sorts of ingredients these days. Why not whip up a batch of something with a bit of Thai influence?
I’ll admit it sounds moderately wacky, but there’s something about it that works. Or maybe it’s just the fact that I’m a food hoover. Whatever, I liked it, and I think everyone should play around with their hummus a little bit more.
There’s something about grill fried vegetables, those streaky black lines, the hours you’ll spend trying to whip that cast iron skillet into subservience to get to the point of effective grilling. If you’re having a hard time with the outside eggplant slices, just cut the thin layer of skin off and it’ll cook the same as the other pieces.
If you make the whole recipe, they’re great little party snacks!
Aubergine Cannelloni with Pineapple Lemongrass Hummus
- First, make the hummus by combining the cooked chickpeas, pineapple, garlic, lemongrass, shallot, soy sauce, tahini, and salt in a high powered blender or food processor. Add water, one tablespoon at a time, to obtain a consistency that blends but is still fairly thick. Set aside, or leave overnight for flavours to better infuse.
- Heat the oven to 190 degress celcius (375 F).
- Slice each aubergine lenthways into 6 pieces. Heat your grill pan to a medium high heat with oil and fry the aubergine slices (don’t overcrowd the pan- do them in batches if need be) until they become slightly transparent. Turn over with tongs and fry for a similar amount of time on the other side (it may help to try a piece as different people seem to appreciate eggplant cooked to different textures). Remove and place on papertowels to soak up oil. If you don’t have a grill pan, try brushing the eggplant with oil and baking at very high heat for a few minutes on each side.
- Once the aubergine has cooled enough to handle with your fingers, place 1 tbsp of lemongrass pineapple hummus and 1 tsp of the spring onion on each slice, and roll up gentle. Secure with a toothpick or two if the rolls aren’t staying together on their own.
- Bake on a tray or in a casserole dish for 10-15 minutes. Once finished serve immediately, preferably with sides of sri racha sauce and mango jam (the gist? a combination of spicy and something fruity). Top with any remaining spring onion and the coriander.