Ingredients

Aubergines washed and cut lengthways into slices (5 per vegetable)

2 tablespoons

olive oil or melted butter

1 tablespoon

organic Spanish citrus pepper

500g

Moong Dahl

1 large onion diced into small pieces with 1 tablespoon

organic olive oil added

200g

dates chopped or Apricots chopped

1 teaspoon

organic madras curry blend

1 teaspoon

organic Lebanese 7 spice blend

50g

organic pumpkin seeds

50g

organic pine nuts

10 slices

Parma Ham

1 teaspoon

traditional sea salt

Method

Rinse the Moong Dahl in lots of cold water, drain and put in a large pan and cover with twice as much water as dahl
Add 1 teaspoon organic traditional sea salt
cook according to instructions, usually 15 minutes once brought to boiling point
Drain and put aside till aubergines are done
Put the slices of aubergine onto a lined baking sheet and drizzle with the olive oil or melted butter
Sprinkle with organic citrus pepper
cook in a very high oven...210'c ideally till the aubergines are cooked, but still firm enough to handle
This should take about 10-15 minutes
Toast the Pumpkin and Pine nuts for 5 minutes while the oven is hot, be careful as they burn quick. Set aside
Fry the onions with the dates or apricots, and any leftover aubergine chopped small, 7 spice and madras powder till soft
Add the pine nuts, pumpkin seeds, onions mix to the moong dahl and mix up
Lay a slice of Parma ham down
Top with a slice of aubergine
Fill with the moong Dahl mix and roll up
Repeat till you have used all the parma ham and aubergine up
You should have ten rolls and some of the moong dahl left over
Put the leftover dahl into a baking dish and top with the aubergine and Parma ham rolls
Put in an oven set at about 160'c to crisp off the ham and warm the dahl mix up again
serve just as it is