Ingredients for 2 people

2 aubergine

Fonio 100g

Black quinoa 100g

yellow pepper 1

banana shallot/ garlic / spring onion

Shaved coconut 80g

60g walnut

soya sauce 4 s.spoon

Lime juice

Thyme salt, pepper

Rosemary/ bay leaf

olive oil

For the vegetables

• Slice the aubergines in the length to have long stripes. Place on a tray with salt sprinkled on top for 10 minutes for the vegetable to release water.

• Cut the yellow pepper in julienne. Chop thinly the garlic and shallot to caramelised them in a pan with a filet of olive oil. Turn the heat on medium-low before adding your sticks of peppers.

• Sear for 1minute on each side before adding soya soya, bay leaf, rosemary and seasoning. Simmer for4 minute until the aubergine is tender. Remove from heat and reserve the pan for later.

For the black quinoa

• To cook 100g of quinoa you will need 212ml of boiled water with 1t.spoon of salt. To make sure the water does not evaporate, use a lid when boiling.

• Add the quinoa to the water- when it boils again, cover with a lid and cook for 10minute on medium heat.

• Remove from the heat and keep the quinoa covered 20 minutes- it will absorb the water, take volume and pop!

  For the Fonio

• Use the same pan than for the aubergine, the juice from the vegetables will add flavours to the Fonio.

• Add a filet of olive oil to the pan to saute the mushroom

• Pour in the fonio to sightly roast the grains. Add shaved coconut, lime juice and walnut

• Cover the preparation with one glass of water and a lid and cook for 10 minute on medium-low heat.

  Rolling

• Place the slices of aubergine next to each other on clean film, on top of a towel; We are going to use it like to roll sushi.

• Evenly spread the grain over the aubergine while leaving space at the top and bottom of the sheet.

• Place your yellow pepper, mushroom, black quinoa and fonio halfway between the top and bottom

• Press gently with curved hands to shape the roll into an even log. Pull the tea towel back and away from the roll.

• Continue to press gently along the length of the log as you roll it away from you.

• Make sure that your roll is tightly packed—otherwise, it will fall apart when sliced and divided

Ready! An original and delicious recipe with a lot of texture and using healthy ingredients only