Chopped nuts can be used to create countless tasty fillings. There are no limits to your imagination! These delicious aubergine rolls with an aromatic nut and herb filling add a touch of the Orient to your aperitif.

Preparation: 20 min | Preparation: 10 min | Time in the oven: 40 min| Total: 1 hour 10 min

Ingredients for 4 people

• 2 aubergines (medium size)
• 150 g organic nut mix salted
• 1/2 red onion (small)
• 1 clove of garlic
• 1/2 bunch coriander (fresh)
• 1/2 bunch flat-leaf parsley (fresh)
• 1/2 tsp coriander (ground)
• 2 tsp red wine vinegar
• 3 tbsp olive oil
• 80g pomegranate seeds (for garnishing, approx. 1/2 pomegranate)
• Olive oil (for grilling)
• some pepper

How to make it 

1. Wash the aubergines and cut them lengthwise into approx. 0.5 cm thick pieces using a vegetable slicer. 
2. Sprinkle both sides of the aubergine slices with salt and place on a clean tea towel, leave to rest for approx. 15 minutes (this will remove some of the liquid from the vegetables). 
3. Dab the aubergines with kitchen paper, place on a baking rack and brush with olive oil. 
4. Grill at 180°C top/bottom heat for 15-20 minutes on each side until the aubergines are soft. 
5. In the meantime, wash the coriander and parsley, shake dry and pluck the leaves, finely chop half of the herbs and set the rest aside for the garnish. 
6. Finely chop the nut mix in the food processor and place in a bowl. Finely chop the onions and garlic and add to the nuts, then add the chopped parsley and coriander, season with 1/2 tsp ground coriander.
   
7. Then add 2 tsp red wine vinegar, 3 tbsp olive oil and a little pepper to the nut mixture and mix until evenly combined. 
8. Spread 1 tbsp of the nut mixture on each of the cooled aubergines and then roll them up. Carefully place the aubergine rolls on a plate and garnish with pomegranate seeds and the remaining herbs.

Tip! If the nut mixture is too crumbly, you can add 1/2 tbsp warm water.