More evidence that low-calorie sweeteners are bad for your health
Studies show that artificial sweeteners can raise the risk of hypertension, metabolic syndrome, type 2 diabetes and heart disease, including stroke.
These rolls can be cooked on a conventional grill and served as a starter or finger food as well. They are egg-free, gluten-free and wheat free
Ingredients
Method
1 Trim the end and slice the aubergine into 8 thin slices, lengthways. Place on a baking tray and sprinkle with salt. Leave for 30-60 minutes until the bitter juices have been extracted and the slices are pliable. Rinse well and pat dry on kitchen towel.
2 Season the olive oil with freshly ground black pepper and brush over one side of each slice.
3 Spread 1 teaspoon of sundried tomato paste over each slice then place a basil leaf topped with a piece of halloumi on one end and roll up. Secure by skewering with two criss-crossed cocktail sticks.
4 Brush the outside of the rolls with olive oil and barbecue for about 5-6 minutes on each side until tender and starting to char.
Recipe copyright © The Vegetarian Society 2001
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