Easy

Vegetarian sausage rolls

Name: Vegetarian sausage rolls
Yield: 4
Ingredients: 150ml extra virgin oil; 600g eggplant, finely chopped; ⅓ cup finely chopped sage; 2 tsp rosemary leaves, finely chopped; 4 garlic cloves, finely chopped; 2 tsp smoked paprika; 2 tsp crushed fennel seeds, plus extra to top; 250g tomato paste; 300g (3 cups) fresh breadcrumbs; 100g finely grated parmesan; 300g fresh ricotta; 2 x 375g sheets butter puff pastry; 1 egg, lightly beaten; 1 tbs sesame seeds; Crispy sage leaves; Spicy tomato sauce (see below); ⅔ cup tomato ketchup; ⅓ cup chilli sauce; 1 tbs red wine vinegar; 2 tsp brown sugar

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by Phoebe Wood

Jun 21, 2019

A meat free version of the classic Aussie snag roll.

150ml extra virgin oil
600g eggplant, finely chopped
⅓ cup finely chopped sage
2 tsp rosemary leaves, finely chopped
4 garlic cloves, finely chopped
2 tsp smoked paprika
2 tsp crushed fennel seeds, plus extra to top
250g tomato paste
300g (3 cups) fresh breadcrumbs
100g finely grated parmesan
300g fresh ricotta
2 x 375g sheets butter puff pastry
1 egg, lightly beaten
1 tbs sesame seeds

To serve

Crispy sage leaves
Spicy tomato sauce (see below)

Spicy tomato sauce

⅔ cup tomato ketchup
⅓ cup chilli sauce
1 tbs red wine vinegar
2 tsp brown sugar

Method

1.

Preheat oven to 200°C and line a baking tray with baking paper.
2.

Heat oil in a large non-stick frypan over medium heat. Add eggplant and cook, stirring, for 5-6 minutes or until golden. Add sage, rosemary, garlic, paprika and fennel, and stir for 2 minutes or until fragrant. Add tomato paste and cook, stirring, for 2-3 minutes or until lightly caramelised. Remove from heat and set aside to cool completely.
3.

When cooled, stir in the breadcrumbs and parmesan. Crumble the ricotta over the breadcrumb mixture and stir to combine. Season.
4.

Divide breadcrumb mixture in 2. Lay 1 sheet of pastry out at a time and spoon mixture along the long side of the pastry. Roll to enclose (cut to the desired size at this point) and place, seam-side down, on the prepared tray. Brush with beaten egg, then scatter with fennel seeds and sesame seeds.
5.

Repeat with remaining mixture to make 2 long rolls. Bake for 30 minutes or until golden. Season.
6.

Meanwhile, for the spicy tomato sauce, combine all the ingredients in a bowl.
7.

Serve the sausage rolls with crispy sage leaves and spicy tomato sauce.