Eggplant Rolls

Method

1. To make the filling, heat 1 tbsp extra virgin olive oil in a non-stick pan. Add onion, garlic, yellow and red capsicums and toss well.
2. Add mixed coloured zucchini, salt and crushed peppercorns and mix well. Finely chop green chilli and parsley and add to the pan, mix and saute for 2 minutes.
3. Halve cherry tomatoes and add. Tear 2-3 basil leaves and add along with fresh rosemary and toss. Remove from heat and cool.
4. Heat a non-stick grill pan.
5. Use a mandoline slicer to slice the eggplant thinly. Sprinkle salt and crushed peppercorns and place the slices in a hot grill pan. Grill for 1-2 minutes or till grill marks appear on both sides.
6. Put walnuts, almonds, pecan nuts, pinenuts and parmesan cheese in a mixer jar and grind to a coarse powder.
7. Add 2-3 tablespoons ground powder and remaining extra virgin olive oil to the vegetables in the pan. Mix well.
8. Transfer the grilled eggplant slices on a worktop. Place a portion of the filling on one side and roll each slice into a pinwheel.
9. Place some of the remaining filling on a serving platter and arrange the eggplant rolls on top. Garnish with basil leaves, micro greens and parmesan cheese shavings and serve immediately.

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