Barbeque aubergine sushi with wasabe and soy sauce
	Serves 6 + vegan + glutenfree This is a great way to cook aubergines as they absorb all the flavours you cover them with. It is also much less oily than pan frying them. For more detailed information and more sushi ideas check out the cooking course.		sweet potato fritters spinach and chickpea puri BBQ aubergine sushi roast vegetable crepe pecan and roquefort pate spinach goats cheese timbale

	For the aubergines and bbq sauce 2 large aubergines 250ml (1 cup) passatta or pre made tomato sauce A dash of sushi vinegar 1 thumb of fresh ginger 2 cloves of garlic ½ glass of rice wine Juice and zest of two oranges A dash of soy sauce A large dash of sweet chilli sauce 2 dessertspoons of brown sugar	To make the bbq sauce place all of the ingredients together into a jug blender and whizz up until fine. Cut the aubergines into thin slices and brush them with a little oil. Place the aubergines onto a baking tray and cover them liberally with the bbq sauce. Bake in a medium oven for about 20 to 30 minutes or until the aubergine are soft and tender. Cool and fill with the warm sushi rice.
	Sushi rice 250g (9oz) sushi rice 350ml (12floz) water 1 teaspoon salt 4 dessertspoons sushi vinegar 4 teaspoons caster sugar	Place the sushi rice in a tall container and run cold water over it to wash off some the rice gluten. Sieve the rice. Place the water in a pan that has a tight fitting lid to it. If you don't have such a pan wrap a plate in a tea towel and use this as the lid. Add the rice to the pan, stir and bring it to the boil. As soon as it comes to the boil stir it again thoroughly scraping any rice from the bottom of the pan. Don't let the rice stick at this point. Put on the lid and turn the heat down very low. Let the rice simmer with the lid on for exactly ten minutes. Use a timer or a watch but whatever you do don't guess the time. The rice needs exactly ten minutes. Also don't be tempted to lift the lid at any time during the cooking process. You want to trap as much steam as possible producing fluffier rice. After ten minutes turn off the heat, leave the pan where it is with the lid on, and time it for another ten minutes. The rice will sit in it's own steam. After ten minutes take off the lid and the rice is ready. Place it in a bowl and add the sushi vinegar and caster sugar. If you want to add more you can. It's best to use the rice when it is still warm so cook the rice when you are ready to actually roll the sushi. To save rushing around at the last minute have all of your filling ingredients ready too. To make the sushi place a dollop of rice at one end of each cooled slice of sushi and roll up. Serve with soy sauce and nose tingling wasabe and some more of the bbq sauce.
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