Rebecca and Kate Lund have been dreaming up vibrant, healthy yet hearty dishes since their first café at The Litchi Orchard in Salt Rock. Now catering full time, they’ve also recently launched their very first cookbook to spread the foodie love.
There’s something exceptionally ‘North Coast’ about sisters Rebecca and Kate Lund’s food. It’s fresh, colourful, and the perfect combination of health and decadence.
We selected a recipe from their new cookbook, Delish Sisters: Tasty Food Made with Love (Struik), just for our Life & Style readers! It’s light, perfect for spring, and pretty as a picture.
Our aubergine rolls can be served as a side to a meal or as a snack or canapé at a party. They are beautiful to look at and the indulgent sun-dried tomato cream cheese with the fresh bursts of the little pomegranate rubies is a winning combination … even if we say so ourselves!
Makes 20 to 24 rolls
2 tubs (230 g each) plain cream cheese
80 g sun-dried tomatoes
Salt and black pepper
2 large aubergines, mandolined or thinly sliced lengthways (we find we get 10 to 12 good slices out of a large aubergine)
Rubies of 1 fresh pomegranate
30 g fresh basil
1 tub (125 g) shop-bought or homemade basil pesto (see below)
Homemade basil pesto
125 g fresh basil
2 cloves garlic
200 ml (¾ cup) extra-virgin olive oil
125 ml (½ cup) roasted almonds
125 ml (½ cup) grated Parmesan
Juice of 1 lemon
Salt and black pepper
Make the pesto first if you’re going the homemade route. Blitz the basil, garlic, olive oil and almonds together and then stir in the Parmesan. Stir in the lemon juice, season to taste, then set aside.
In a blender, pulse the cream cheese and sun-dried tomatoes together with some salt and pepper until well combined. Pop this mixture into a bowl and into the fridge.
Pan-fry the thinly sliced aubergines until golden, but not too crisp as you’ll need them to be easy to roll.
Place 1 heaped teaspoon of sun-dried tomato cream cheese onto one end of each golden pan-fried aubergine slice.
Stud the cream cheese with pomegranate rubies and roll up.
Line up the aubergine rolls on a platter and top each with a teaspoon of basil pesto, fresh basil and a few more pomegranate rubies.
Delish Sisters: Tasty Food Made With Love is published by Struik Lifestyle, an imprint of Penguin Random House, soft cover R300, available now from all major bookstores.