Georgian-Inspired Aubergine Walnut Rolls with Summer Herb Salad

Salt the aubergines

Lay the aubergine strips in a single layer on trays or a clean tea towel. Sprinkle with 1/2 tsp salt and leave for 10 minutes to draw out excess moisture.

Timer available in cooking mode · 10 min

Make the walnut filling

Mix the ground walnuts, garlic, finely chopped coriander and parsley, red-wine vinegar, chilli flakes, smoked paprika, remaining 1/4 tsp salt and water. Stir until it forms a thick, spreadable paste; add 1 tbsp more water if it seems dry.

Prepare the salad

Combine the tomatoes, cucumber, red onion, lemon juice, oil and chopped herbs in a serving bowl. Season with pepper and a small pinch of salt, then set aside.

Dry and oil the aubergines

Pat the salted aubergine strips dry. Brush both sides with the 4 tbsp oil so they do not stick to the grill.

Boil the potatoes

Put the baby potatoes in a pan, cover with cold water and add a pinch of salt. Bring to the boil, then simmer until tender when pierced with a knife. Drain well and keep warm.

Timer available in cooking mode · 15 min

Grill the aubergines

Heat a barbecue or ridged griddle pan over high heat. Grill the aubergine strips in batches for 3 to 4 minutes on each side, until deeply marked, soft and flexible. Transfer to a plate to cool just enough to handle.

Timer available in cooking mode · 8 min

Fill and roll

Spread about 1 tbsp walnut filling over each warm aubergine strip, leaving a small border at one end. Roll up from the narrow end and place seam-side down on a platter. Repeat with all the strips.

Serve the platter

Arrange the warm potatoes beside the aubergine walnut rolls and spoon the tomato-cucumber salad alongside. Finish with extra coriander or parsley if liked, and serve immediately.