Eggplant (Aubergine) Roll-Ups

These tasty roll-ups are simple and quick to make; they look pretty impressive too. You can make the roll-up filling in advance, if you like; it will sit quite happily in the fridge for a few hours until you need it. Cooking time includes the time for salting the eggplants.

• Ready In: 50 mins
• Serves: 3-4

Ingredients

• 1  large eggplant (chose a nice evenly shaped one, two small eggplants will be fine too)
• 1 (14 ounce) can chickpeas, drained
• 6  tablespoons tahini
• 2  garlic cloves, minced
• 3  tablespoons olive oil
• 1  small bell pepper, chopped (red or yellow)
• 2  medium tomatoes, chopped (chose nice firm and ripe fruits)
• 1  tablespoon  chopped of fresh mint
• 2  tablespoons lemon juice
•  salt and pepper

Directions

1. Slice the eggplant lengthways into 1/4 inch thick 'tongues' (the more slices you can cut, the more roll-ups you will make - the remaining curved outside pieces can either be used like an 'open sandwich' or used in another dish): sprinkle the slices with salt' leave for 30 minutes then rinse and pat dry with kitchen paper.
2. Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
3. Stir in the chopped pepper, tomatoes and mint, season with salt and pepper; transfer the chickpea mix to a bowl and cover until you are ready to assemble the roll-ups.
4. Pre heat the grill, arrange the eggplant slices on the grillpan rack and brush one side of each slice with a little of the remaining olive oil, grill for about 5 minutes; turn the slices over and repeat the oiling and grilling process (the slices should be golden and softened by the cooking process): set aside to cool slightly.
5. Dividing the chickpea mix between the number of slices, spoon the mix onto the thinest end of each slice; roll up the eggplant slices round the chickpea mix.
6. When serving the eggplant roll-ups make sure that the edge is on the bottom; they should stay in place, but secure the roll-ups with a cocktail stick if necessary.