Eggplant rolls with green peas, avocado, garlic, cashew nuts, lemon, herbs and olive oil
150 g green peas
1 hand of cashew nuts
1 garlic glove
Hand of fresh mint
Salt & pepper
Soak the cashew nuts for 2-4 hours.
Cut the eggplant in long thin slices and place them on kitchen towel to get rid of some of the moist. When done place in a bowl and add olive oil, salt, pepper and thyme. Rub the ingredients in the eggplant and make sure all sides are seasoned. When ready put on the side while preparing the mousse.
Boil the peas briefly till warm. When ready place in a bowl together with the avocado, soaked cashew nuts, pressed garlic, lemon and mint. Mix all ingredients with a mixer till you have a smooth mass. To smoothen the spread you can add some olive oil. Bring to taste with some salt and pepper.
Heat the grill pan and grill the eggplant. Place the grilled roles on a chopping board, add the green spread and make roles. The roles are best when served hot.
Recipe & photo by Anne