Creamy stuffed aubergine rolls

Organic White Basmati Rice 1kg (Sussex Wholefoods)

Half a cup of white basmati rice

Organic Sun Dried Tomatoes 500g (Sussex Wholefoods)

4 sun-dried tomatoes, sliced

Oat 'Cream' 250ml (Oatly)

250ml plant-based cream

Organic Yeast Flakes 250g (Sussex Wholefoods)

2 tbsp yeast flakes

Organic Mushroom Stock Cubes 66g (Kallo)

1 mushroom stock cube

Organic Parsley Leaves 30g (Sussex Wholefoods)

Parsley, to taste

Freeze-Dried Dill 20g (Sussex Wholefoods)

Dill, to taste

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

Salt, to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

Pepper, to taste

Other Ingredients

1 packet of baby spinach
3 cloves of garlic, finely grated
3 medium sized aubergines
3-4 medium sized mushrooms, sliced
1 onion, finely chopped
Olive oil for frying

Method

1. Cut aubergines lengthwise into 1cm slices, sprinkle with salt on both sides, and leave aside for 15-20 minutes.
2. Preheat the oven to 200 degrees Centigrade (gas mark 6).
3. Rinse aubergine slices with water to get rid of salt and excess liquid, squeezing them slightly while taking care not to break them.
4. Place on the baking tray and sprinkle again on both sides with salt and olive oil.
5. Put in the oven and cook for around 25-30 minutes, turning them around halfway through. Some ovens may reach the required texture faster than others; you want the skin on your aubergines to be soft, with the middle part slightly browned.
6. Add rice to the pan, cover with 1 cup of cold water, cover with a lid and start cooking.
7. When you see steam coming out of the lid, reduce the heat and keep simmering for about 10 minutes.
8. Then turn off the heat and leave covered for another 5-10 minutes for the rice to soak the excess water.
9. To prepare the stuffing, heat up olive oil in a frying pan, add chopped onion and fry for 5-7 minutes until lighty softened.
10. Add mushrooms and sundried tomatoes and cook for another 5-7 minutes until mushrooms become lightly browned.
11. Add garlic and cook for another 2 minutes.
12. Next add spinach and simmer until it has wilted.
13. Pour over ⅓ carton of the oatly cream and cook for 3 minutes.
14. Season with salt, pepper, parsley and dill.
15. Mix with boiled rice and leave to cool to room temperature.
16. To prepare the sauce, dissolve the stock cube in 150ml of hot water and mix with the remaining amount of cream. Add yeast flakes and stir until sauce becomes soft and creamy. Keep to one side.
17. Heat up the oven to 180 degrees Centigrade (gas mark 5).
18. Prepare a small oven dish (We used 17cm (7″) x 28cm (11″) – but this can vary depending on the size of your aubergines).
19. Before you start assembling your rolls, make sure the aubergines have cooled down. Add 1 tbsp of the stuffing to each aubergine slice (it’s easier if you add it to the wider part) and start rolling them up, creating tight rolls.
20. Place in the baking dish, pour over the sauce and place in the oven for 20 -25 minutes.
21. Serve and enjoy!