Ingredients:
1 large eggplants ( chose a nice evenly shaped one, two small eggplants will be fine too)
1 (14 ounce) cans chickpeas, drained
6 tablespoons tahini
2 garlic cloves, minced
3 tablespoons olive oil
1 small bell peppers, chopped ( red or yellow)
2 medium tomatoes, chopped ( chose nice firm and ripe fruits)
1 tablespoon chopped fresh mint
2 tablespoons lemon juice
salt and pepper
Directions:
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.
Put the chickpeas, tahini, garlic and 1 tablespoon olive oil in a food processor and whiz together to a paste.
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.
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.
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.
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.
Servings: 3-4
Time preparation: 10 min.
Time total: 50 min.