Featuring: Lisa’s Aubergine & Cashew dip
Serves: 2 people
Prep time: 15 minutes
Cooking time: 20 minutes

Ingredients

• 1 large eggplant
• salt and cracked black pepper
• olive oil spray in a can
• 200g microwave packet of jasmine rice
• 1 tub of Lisa’s Aubergine & Cashew dip
• 4 Tbl of toasted cashews (chopped)
• 1 tsp of sea salt
• 1/4 cup coriander leaves

Sauce

• ½ can of tomato puree
• 1 Tbl sesame oil
• 1 Tbl soya sauce
• ¼ tsp of chilli sauce

Instructions

1. Cut the eggplant into 1/2 cm pieces lengthways and season with spray oil, salt and pepper
2. Using a BBQ or hot frying pan colour and cook the eggplant pieces and leave aside
3. Once cool place rice and dip along the width of each piece and roll into a cylinder
4. Place onto a microwave proof plate and spoon over a little water to keep moist. Cover with glad wrap and microwave on high for 2 minutes to cook
5. Place all sauce ingredients into a small pot, whisk together and bring to the boil
6. Place cooked eggplant rice rolls into a dish. Spoon over sauce.
7. Sprinkle toasted cashews, salt and coriander leaves on top