• METHOD FOR THE EGGPLANT ROLL
• Peel the eggplant and slice into equal thickness.
• Brush slices with a little oil and cook in batches a few at a time on medium heat in a non stick pan. Cook until starting to change colour to a nice brown then transfer to a plate and let rest while the filling is being made.
• Other alternative is to place the eggplant slices on a sheet tray and bake in the oven at 220 degrees Celsius or 420 degrees Fahrenheit for approximately 20 minutes or until done.

METHOD FOR FILLING

• Heat a shallow pan on medium heat, add a little oil then finely chopped onion and sauté' for a couple of minutes.
• Add in minced garlic and chilli continue to sauté' stirring gently for another minute.
• Add in tomato and salt and cook until tomatoes start to break down.
• Add in chopped parsley, toasted pine nuts and cooked rice.
• Mix ingredients together and heat through until flavours are combined.
• Taste and add more salt if needed.
• Remove pan from heat and cool slightly before making the rolls.
• To roll the roulades, place the eggplant slice onto a clean chopping board or surface.
• Take a heaped teaspoon of the filling and place it in the middle of the eggplant slice, roll up gently and place on a serving plate, continue until you have filled each eggplant slice or run out of mixture.
• Make the harissa glaze sauce and drizzle over rolls just befor serving.

METHOD FOR HARISSA GLAZE SAUCE

• Mix the cornflour with 1-2 teaspoons of water to form a paste

  then add the rest of the water to make a slurry.
• Put the fresh harissa, apple cider vinegar and maple syrup into a small saucepan, place over medium heat until it begins to simmer.
• When the mixture begins to simmer add the cornflour slurry a little at a time and stir until it begins to thicken. The sauce needs to be thin not thick.
• Add salt to your taste.
• Drizzle the sauce over the egg plant rolls when ready to serve.