Stuffed Aubergine Rolls
1.Slice aubergine lengthways into 4-6mm thick strips.
2.Brush with olive oil and FinaMill some salt, cumin seed.
3.Pan fry with olive oil for 3 mins each side until soft and lightly coloured. Set aside on a kitchen roll.
4.Be creative with fillings!
5.Lay the filling in the aubergien generously, roll up and secure with a cocktail stick.Cooked minced pork with garlic + seasoned with salt and pepper Or panner / Feta cheese + fresh mint Or stir-fry some chopped vegetable, seasoned with light soy sauce and oyster sauce and a bit or sesame seed
6.FinaMill again with a bit of salt, cumin seed, chilli flakes, and serve!