Miso Aubergine Sausage Rolls 

These vegetarian sausage rolls combine a mixture of roasted aubergine, cannellini beans, caramelised shallot, and miso paste.

Make these ahead of time and enjoy them either hot or cold. Great for lunch boxes or paired with a salad for a nice homemade lunch at home. They are also vegan adaptable and freezer-friendly.

Substitutes:

  • No shallot? Use red onion instead. 
  • No eggs? Use plant-based milk instead. 
  • No oregano? Try with fried thyme instead. 
  • No cannellini beans? Use butter beans or chickpeas instead.

Prep time: 30 minutes

Cook time: 25 minutes

Total time: 55 minutes

Servings:

Ingredients:

1 Aubergine

1 Shallot

1 tsp Oregano

1 tbsp Miso paste

½ can cannellini beans (drained )

1 ready rolled puff pastry

1 Egg

1 tbsp Milk of choice

1 tbsp Sesame seeds

Olive oil

Salt & pepper

Recipe:

  1. Preheat the oven to 180C/160 c fan/4 gas mark. Cut the aubergine into small chunks. Peel and cut the shallot into four pieces. Place onto a baking dish, drizzle with olive oil and season with oregano, salt, and pepper. Roast in the preheated oven for 20-25 minutes, or until tender and golden brown.
  2. Place the aubergine, cannellini beans, shallot and miso paste into a food processor. Blend until you have a chunky puree. Season to taste with salt and pepper and add the mixture to a piping bag, set aside to cool. 
  3. Beat the egg and milk together - this is your egg wash. Roll out the puff pastry, then pipe out 3 lines of the aubergine mixture. You could also just spoon the mixture onto the pastry.
  4. Fold over lengthways and press together with a fork to seal.
  5. Cut into 5-6 cm pieces and place on baking sheets lined with baking paper. 
  6. Brush the tops with the egg wash, sprinkle with sesame seeds and bake for 35 minutes, or until puffed up and golden. Serve warm or cold. Enjoy!
miso aubergine sausage rolls with basil leaves on a white plate

How to store

Store in an airtight container, in the fridge, for up to 3 days.  To freeze, arrange them in a single layer on a tray small enough to fit into the freezer. Pop into the freezer. Remove when frozen and transfer to a freezer-friendly container and place back into the freezer for up to 2 months. 

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