Eggplants are definitely one of my favourite vegetables; marking its appearance weekly in my shopping basket. Being vegetarian, I always try and experiment with different ways of incorporating this versatile, low calorie, glossy purple phytonutrient superfood into my family's weekly meal plan.
It’s a great substitute for meat and pasta and makes the perfect base for a variety of entrees, main meals and snacks.
These Eggplant & Lentil Sausage Rolls are a great example of how a fast food staple can be shaped into something much more healthy and low in fat. It’s great for vegetarians (and non-vegetarians), kids and people wanting something decadent to snack on without the salt, sugar, fat and calories of a meat-based, fast food bought sausage roll.
Trust me – you won’t miss the fact there is NO MEAT in this sausage roll.
Eggplant & Lentil Sausage Rolls - you will be surprised these snacks are meat-free, low in fat and super healthy.
Ingredients 1 Large Eggplant
2 Desiree Potatoes
50g Dried Porcini Mushrooms
1/2 Cup Brown Lentils
2 Cups Mushroom Stock
50g Dried Cranberries
1 Cup Almond Meal (or substitute with Breadcrumbs)
1/2 Cup Red Wine
3 Sheets Frozen Filo Pastry
The key ingredients required for these Sausage Rolls are Eggplant, Potato, Porcini Mushrooms and Lentils.
Thinly slice the eggplant and peeled potatoes into rounds. Drizzle a little olive oil over the vegetables.
Thinly slice eggplant and potatoes into rounds.
Place the eggplant and potatoes into a pre-heated (200 degree) oven and roast for approximately 45 minutes until the vegetables are golden in colour and crisp.
Roasted Eggplant and Potatoes make up one half of the filling for these Vegetarian Sausage Rolls.
While the eggplant is roasting prepare the lentils by placing the lentils, dried porcini mushrooms and mushroom stock into a saucepan and bring to the boil.
Simmer the lentils for approximately 30 minutes or until the liquid has been absorbed. Take the saucepan off the heat and allow to cool.
Simmer lentils, porcini mushrooms and mushroom stock until liquid has absorbed.
Add the cranberries and almond meal (or breadcrumbs) to the cooked lentils.
Add cranberries and almond meal to the lentils.
Finely chop the roasted eggplant and potatoes and add to the lentils and stir thoroughly then stir through the red wine.
Thoroughly mix the lentil and eggplant mixture. Set aside.
Combine the roasted eggplant, potato and red wine with the lentil mixture.
Lay the slightly thawed filo pastry onto a clean bench top and spoon the eggplant and lentil mixture down one side of the filo pastry.
Spoon the Eggplant and Lentil mixture down one side of the filo pastry.
Roll to form a sausage. Cut into bite size pieces and place onto a baking tray.
Roll the filo pastry to form a sausage.
Bake the eggplant and lentil rolls for approximately 15-20 minutes or until the filo pastry turns a golden colour and is crisp.
Remove from the oven and serve while hot on a platter with Dill Pesto.
Eggplant & Lentil Sausage Rolls served with freshly made Dill Pesto.
Notes Although these vegetarian sausage rolls are delicious when served hot straight from the oven, they taste equally great the following day eaten hot or cold. They’re a fantastic addition to a kid’s lunch box, or as picnic food or as an appetiser at your next party.
I'm a savoury fiend as well. The cranberries surprisingly didn't add too much sweetness but definitely substitute with pine nuts or if budget allows macadamia or pistachios for a little decadence. Enjoy !!