Whenever I travel overseas I always look forward to coming home to New Zealand to eat because I truly believe our fruit and vegetables taste better. They simply have more flavour! Our penchant for Mediterranean flavours will be well rewarded with these delicious aubergine rolls.

Ingredients

• 4 courgettes or scallopini
• 1 red pepper
• 1 yellow pepper
• 12 mushrooms
• 3-4 tblsp oil (olive is best)
• 1 large long aubergine (at least 400 grams)
• 4 semi-dried tomato halves, roughly chopped
• 14-15 fresh basil leaves
• 1 cup hummus (try roasted red pepper hummus)
• ½ cup firmly packed rocket leaves
• 1 spring onion, trimmed
• ¼ cup oil (olive is best)
• freshly ground pepper and salt to season

Method

1. Slice courgettes or scallopini finely. Core and deseed the peppers and cut each into 3-4cm wide strips. Wipe mushrooms with paper towels.
2. Arrange vegetables in a single layer on a baking sheet and brush with olive oil. Grill under a high heat until the vegetables are slightly brown and tender, turning once during cooking.
3. Cut the aubergine very finely into 5mm slices. You should have 14-15 slices. Arrange the slices in a single layer on a baking sheet and brush with oil. Grill for 2-3 minutes on each side until golden. Watch to ensure the aubergine does not burn.

To Assemble

1. Spread 1 tablespoon hummus over each cooked aubergine slice. Arrange a selection of roasted vegetables in the centre. Add a scattering of basil leaves and semi-dried tomatoes. Season well with salt and pepper. Roll up to enclose the filling and if necessary, secure with toothpicks
2. Serve at room temperature with Rocket Dressing and fresh breads.

Rocket Dressing

1. Blanch rocket and spring onion quickly in boiling water for 15-20 seconds then plunge into ice-cold water. Dry on absorbent paper. Place in a small food processor and process with the olive oil until smooth. Season with pepper and salt to taste.

Note

1. If you cannot find rocket, use basil and parsley as an alternative.