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    Home » Easy Vegan Recipes » Mains

    Aubergine and Hot Hummus Pastry Rolls

    6 July, 2009 by Kip 12 Comments

    Aubergine and Hot Hummus Pastry Rolls

    Everyone has something without which they simply cannot function. Everyone's got a food obsession, a weakness. The chosen treat of many readers is likely a dish that's been bastardised from the Italians (in the form of chemically enhaced dough slathered with the lowest quality ingredients imaginable and finally topped with a fatty, oily sediment which one might loosely call "mozzarella"). Or burgers. Or cardboard sandwiches.

    Mine is bastardised Arabic food, just in case I haven't mentioned that already ten billion times. Chickpeas are my BFF. Aubergine (that's eggplant to you) is my homeboy. I want to marry a pomegranite. My closet lover is a spice shelf stacked with goodies like sumac and cinnamon. You get the idea. I live for this stuff.

    I just returned home from a two week surprise visit to see my family in Maryland, 3500 miles on the other side of the Atlantic (it's a good setup, really), and through that whole time the only Middle Eastern fayre to end up in my stomach tubes was some babaganouj from Whole Foods. By the time my plane landed at Gatwick my body was ready to shrivel up and die.

    But you know how it is when you've been away: you return home to a ghetto-stocked fridge full of half-eaten leftovers. Thankfully one of those was a tub of hummus I'd made before I left. My husband had already been instructed to greet me with an aubergine, and the freezer held a few old sheets of Phyllo pastry which called out to be defrosted. Provided below is the resulting tale.

    Recipe Notes and howto

    I know people get frustrated with recipes which don't include exact amounts and I know I should take better care to measure so I can pass things on properly. But here's the thing: I suck. Oh, and another thing: your worst case scenario is going to be gooey pastry and aubergine. It's still going to taste good if you're into these sorts of flavours.

    I used Iranian Advieh in the mix, but consider this optional (here's a recipe for advieh if you want to try it yourself). I personally like the warmth induced by the cinnamon and hummus combination, but my husband was slightly more skeptical.

    If you're not sure about my instructions below, or are confused, I've included some pictures of whole who wrapping up process.

    Aubergine and Hot Hummus Pastry Rolls (Vegan)

    Makes 6 rolls (Filling for two)
    • Ingredients
      • 1 medium or large aubergine (eggplant)
      • Olive oil
      • 3 sheets of 500mm x 240mm filo pastry
      • 1 tablespoon olive oil + 1 tablespoon margarine
      • Hummus
      • A few pinches of advieh (optional)
      • Salt, to taste
    • Directions/Method
      1. Pre-heat the oven to 225 degrees celcius.
      2. Cut the aubergine lengthways into thin ¼ inch to ⅓ inch slices before brushing with a little olive oil on both sides. Place on a tray in the oven for ten minutes before flipping and cooking a further 10 minutes. Remove from the oven and turn the heat down to 175 degrees C.
      3. Melt the 1 tablespoon of oil and the margarine together.
      4. Cut the pastry sheets vertically into 250mm x 240mm pieces, keeping unused sheets covered while you work (to prevent drying out).
      5. To make rolls, brush a sheet of filo with the oil mixture and place one or two slices of aubergine in the centre as shown below. Add a tablespoon or so of hummus per piece of aubergine, plus salt and advieh (if using). Fold the sides of the pastry over and brush again. Starting at the end with the most filling, roll the concoction up, continuing to ensure it's brushed with oil (especially at the end, so it will stick).
      6. Lightly brush the rolls with more oil and bake for about 35 minutes or until golden and crispy. Serve warm or cold with a tahini or vegan yoghurt sauce over couscous.

    More Mains

    • Vegan cheesy cauliflower with Chinkiang vinegar
    • Thai style vegan chicken rice (khao man gai)
    • Vegan mee gati – Thai coconut milk noodles
    • Instant pot black rice with smoked tofu and tomato coconut purée

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. ozquilter

      July 07, 2009 at 12:23 am

      Scrumptious, will be my next party finger food!

      Reply
    2. Bridget

      July 07, 2009 at 7:28 am

      Great recipe - I am going to try it! Bridget xxx

      Reply
    3. vegetarianzoe

      July 23, 2009 at 12:22 pm

      I'll try it tonight with rice paper and red lentils. I'll give you feed back. It seems a really good idea!!

      Reply
    4. vegetarianzoe

      July 24, 2009 at 12:36 am

      So the result was eally great! I told you I used some red lentils instead of houmous and chines spring rolls sheets instead of filo sheet. I baked them in the oben with a tbsp of oil. A real trat! Totally amazing. Thanks for the inspiration!

      Reply
      • kippygo

        July 24, 2009 at 1:21 am

        oh what an interesting idea! I'll have to try that sometime. Thanks for sharing and glad I was able to offer some inspiration 🙂

        Reply
    5. vegetarianzoe

      July 28, 2009 at 12:37 am

      I've tagged you with the I love your blog award.
      Best, Zoé

      Reply
    6. lindsay

      July 31, 2009 at 4:20 pm

      wow this sounds great!

      Reply
    7. Tanya

      August 24, 2009 at 9:44 am

      These look incredibly yummy!

      Reply
    8. Tanya

      August 24, 2009 at 3:44 pm

      These look incredibly yummy!

      Reply
    9. I reserve the right to improve malicious and trollish comments.

    Trackbacks

    1. Aubergine and red lentils spring rolls « Experiments in dessertarian cooking: Recipes says:
      24 October, 2009 at 6:01 pm

      [...] and red lentils spring rolls October 24, 2009 — Zoé Recipe inspired by the Messy vegetarian cook (for two little greedy lovers) 5 rice [...]

      Reply
    2. Rouleaux de printemps à l’aubergine et aux lentilles corail « Expériences culinaires dessertariennes says:
      14 December, 2009 at 4:30 pm

      [...] la chance en surfant sur le blog du Messy Vegetarian et ces rouleaux de printemps sont inspirés de sa recette. C’est un véritable délice avec un petit épis de mais grillé et nos escalopes de [...]

      Reply
    3. Aubergine and red lentils spring rolls « Experiments in dessertarian cooking says:
      26 January, 2010 at 10:31 am

      [...] while surfing on the Messy vegetarian’s blog and the spring rolls are freely inspired from his recipe. It was a true treat with some boiled and grilled maize and our favourite mushroom scallops. A nice [...]

      Reply

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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