How To Make Aubergine Rollies

1. Wash and cook the couscous as per packet instructions, using water or veg stock. Drain and set aside.
2. Mix olive oil, toasted cumin and salt in a bowl. Trim the aubergines and slice lengthways into 4mm thick slices or use a mandolin. Brush the slices generously with the oil marinade.
3. Heat a griddle pan over a medium heat and add 1 tablespoon of olive oil. Once hot, fry the aubergine slices for a couple of minutes on each side until soft and coloured, then set aside on kitchen towel to drain.
4. For the paneer and couscous filling, heat a non-stick pan over a medium heat and add vegetable oil. Once hot, tip in the onion and sauté until a light golden brown colour then spoon in the ginger and garlic paste, turmeric, salt and chilli powder and cook for a couple of minutes.
5. Add the couscous and cook for a further 5-7 minutes, then add the grated paneer and take off the heat. Dust with garam masala powder and chopped coriander.
6. Lay out the aubergine slices on a chopping board pat 3-4 spinach leaves on top, then spread a generous layer of the filling over the leaves and scatter the vegetables on top Roll up each slice gently to enclose the filling, allow to cool and serve in trays with a serving of the lemon and mint chutney.

Lemon & Mint Dressing

• 50g fresh coriander
• 25g mint leaves
• 1 green chilli
• 1 inch fresh ginger
• 1 garlic clove peeled
• 1 tbs lemon juice
• ½ tsp salt
• ½ tsp sugar
• 200ml Greek yoghurt (or replace with vegan alternative)

In a blender blitz everything until silky and brilliant green.