Ditch the crisps for a plate of vegan Smokey Mushroom, Brinjal and Baby Marrow Roll Ups. Yes, they make excellent canapes for a party, but nothing better than some weekend binge watching under a blanket with a plate of delicious (and good for you) snacks within reach! #mushrooms #easycooking #easyeating #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #lifebalance #vegan #snacks #canapes
Smokey Mushroom, Brinjal and Baby Marrow Roll Ups
Serves 4 – 6
Ingredients
1 small brinjal
2 big baby marrows
olive oil, for brushing
250g mushrooms, finely chopped
5ml smoked paprika
125g hummus
spring onion, sliced
flat-leaf parsley, chopped
seeds, toasted
Method
1 Using a mandolin or vegetable peeler, thinly slice the brinjal and baby marrows lengthwise into long thin strips. Brush each slice with olive oil, season with salt and pepper and grill on a braai or a griddle pan for 1-2 minutes per side. Set aside.
2 Heat 15ml olive oil in a pan and gently fry the mushrooms and smoked paprika for 5 minutes. Season. Allow to cool.
3 Spread the brinjal and baby marrow slices with hummus, fill with the smokey mushroom filling, sprinkle with spring onion, parsley and seeds, roll up and serve. Great as a canape or as part of a tapas lunch.