Light, flavourful and delicious, this recipe is sure to be a crowd pleaser at your next gathering. In-season aubergines encase a filling of bruschetta and farro, then topped with pine nuts, fresh basil and our very own aioli. 

Makes 10 rolls

¹/³ cup (75g) Girolomoni organic farro perlato
2 large aubergines, stalks trimmed
Olive oil for brushing
¹/³ cup Sabato caper or olive bruschetta
Sal de Añana spring salt
Freshly ground black pepper
¼ cup Sabato aioli
¹/³ cup toasted Pinoli pine nuts
Torn fresh basil leaves, to garnish

Cook the farro in plenty of boiling water for 15-20 minutes or until al dente (just tender to the bite).

Drain well; transfer to a bowl and set aside to cool.

Cut the eggplants lengthways into 1cm thick slices. Heat a barbecue or char-grill pan over high heat, brush eggplant slices with a little oil and cook until char marks appear. Turn over and char the other side. Remove to a tray. Mix bruschetta with the farro; season with salt and pepper, to taste. Place a tablespoonful of the farro mixture onto each eggplant slice; roll up firmly and place on a platter.

To serve, drizzle the rolls with aioli and sprinkle with pine nuts and basil.

Recipe by Julie Le Clerc



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