Eggplant Rice Rolls with Cashew Salt


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


  • 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


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


  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
  • Available at all major supermarkets.