BRINJAL ROULADE

BRINJAL  ROULADE:

INGREDIENTS:          (serves 4 )

2  each, medium red and yellow peppers
Olive oil, to taste
500  g long brinjal, finely sliced lengthwise
1  tbsp coriander seeds, crushed
Salt and pepper, to taste
For pesto, blend together:
50  g each, basil leaves, parmesan cheese and
                     roasted sesame seeds
1  clove garlic
1  tbsp sesame oil
4  tbsp  olive oil

METHOD:

• Rub pepper with olive oil and place in a roasting pan. Roast at 240-260C for 20-30  minutes, turning occasionally. Leave to cool in a plastic bag, then peel under cold, running water.Quarter and seed.
• Place a single layer of brinjal slices on a baking sheet and brush with olive oil. Grill on each side, until soft and brown.
• Repeat process till all brinjal slices are grilled. Place a piece of greaseproof paper over a clean dishcloth on a working surface.
• place overlapping slices of brinjal lengthways on paper to make a rectangle about 20-30 cm long ( depending on the size of the vegetables).
• Sprinkle with half the coriander and season. Place pepper slices on top, alternating colours. Sprinkle with remaining coriander and seasoning.
• Roll up from short side, using paper and cloth as a guide.Wrap in the paper and refrigerate overnight. Slice roulade with a sharp knife and serve with pesto.