If you feel like trying out a new cuisine or are simply looking to cook something new for dinner, it’s worth remembering that Spanish food is so much more than just paella or gazpacho. This fibre-filled aubergine roll recipe uses Spanish-style grains cooked with smoky paprika, tomato paste and red peppers.

This recipe showcases aubergines – nightshade vegetables that are packed with antioxidants – which help to protect our cells and keep them healthy. You’ve also got tomatoes, which are rich in vitamin C and a good source of vitamin K, a nutrient necessary for blood clotting and wound healing. And if that wasn’t enough, you’ve also got spices such as nutmeg and black pepper that have powerful anti-inflammatory effects.  

30 minutes

Serves 2 

2 medium aubergines

3 tbsp olive oil

1⁄2 tsp fine salt

1⁄2 a pouch of Merchant Gourmet Spanish-Style Grains (save the rest for another recipe)

150g coconut yoghurt

1 small garlic clove (crushed)

Black pepper (to taste)

A pinch of ground nutmeg

5g chives (finely chopped)

Salsa

200g sweet, ripe cherry tomatoes (finely chopped)

 1½ tbsp olive oil

1 small garlic clove (peeled and finely chopped)

1 tsp lemon juice

1⁄4 tsp fine salt

Black pepper 

1. Preheat the oven to 240°C fan.

2. Slice the aubergines lengthways into thin strips and place in a bowl. Generously season both sides with 2 tbsp olive oil and 1⁄4 tsp salt. Place on a parchment lined tray and bake near the top of the oven for 12 mins, until golden-brown. Set aside to cool.

3. Turn the oven down to 200°C.

4. Mix the Spanish-Style Grains with the coconut yogurt, 1 tbsp olive oil, garlic, plenty of black pepper, nutmeg and 1⁄4 tsp salt.

5. Lay 2 aubergine slices next to each other so that they overlap slightly. Top with a generous spoonful of the grains mixture, then roll up tightly and place in a baking dish, seam side down. Continue with the rest of the slices to make 6 rolls. Transfer to the oven for 8 mins or until heated through.

6. Meanwhile, mix together all the ingredients for the salsa.

7. Place the rolls on a plate, then spoon over some of the salsa. Top with fresh chives. 

Recipe and image courtesy of Ixta Belfrage in partnership with Merchant Gourmet (for its limited-edition lunch planner).