It's also easy to transport and can be eaten in just a few bites — without even getting your hands dirty!

Ingredients for aubergine rolls, serves 4

1 aubergine
approx. 160 g wholegrain couscous
2–3 Piccadilly tomatoes
1/2 red onion
parsley and mint
wine vinegar
extra virgin olive oil
a pinch of unrefined sugar
salt and pepper

Involtini di melanzane — A burst of colour from the ingredients for the aubergine rolls with couscous © Beatrice Spagoni

Method

Heat a griddle pan or non-stick frying pan. Meanwhile, wash the aubergine and slice it not too thinly, then grill slice by slice until slightly softened. Toast the couscous in a saucepan for a few minutes, then add water (according to the packet instructions) and cook with a pinch of salt and a drizzle of oil. In the meantime, trim and wash the cherry tomatoes and onion. Dice the tomatoes and dress them with oil, salt and pepper. Slice the onion, then sauté it in a small pan with a teaspoon of sugar (and a teaspoon of water, if needed) for a few minutes.

Once cooked, remove the couscous from the heat and dress it with the caramelised onion, the cherry tomatoes, coarsely chopped parsley and mint, then a splash of vinegar, more oil, salt and pepper if needed. Spoon a tablespoon of dressed couscous onto each aubergine slice, roll it up to form a parcel and secure it with kitchen string. Serve the aubergine rolls at room temperature.

Aubergine rolls, the recipe with wholegrain couscous, cherry tomatoes and caramelised red onion