Scorched Aubergine Sushi Rolls with Smoked Salmon & Creamy Lemon Filling

YOU WILL NEED : (Serves 2)


2pp/Approx 150kcal per portion

(or 5pp for the whole amount)



50g TOTAL 0% fat Greek yoghurt


30g Lightest Philadelphia cream cheese


juice of 1/2 a lemon


zest of 1/2 a lemon


fresh dill


1 medium/large aubergine


100g smoked salmon


black pepper


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Start by 'squaring off' the aubergine by cutting off the rounded edges. Save the discarded sections to add to a curry or casserole another time.

Slice thinly (approx.2-3mm thick) using a bread knife. You will need 8 slices.


Mist a griddle pan with low fat cooking spray, then chargrill the aubergine strips on both sides. You want it to have a smoky, blackened appearance.


Repeat with all eight strips then lay them out on a chopping board.


Mix together the Total yoghurt, cream cheese, lemon juice, lemon zest and dill.

 

Distribute the creamy yoghurt mixture equally between all eight strips of aubergine. Spread evenly over the surface.


Add the smoked salmon, some freshly ground black pepper and a little sprig of dill to one end of each strip.


Confidently coil each strip up to form sushi rolls!


The finished result is rather wonderful-you should see all the layers of ingredients with a little sprig of dill sticking out of the top!

You could serve this with a simple rocket salad or a few crispbread.

(Just remember to add any additional propoints/calories)


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Please note; All my opinions are my own however this blog post has been sponsored as it is part of a promotional campaign with TOTAL yoghurt

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