Nothing fishy here, so perfect for vegetarians but delicious if you aren’t! Try making your very own Aubergine Houmous Sushi at home.

  • Serves: 16 people
  • Prep time: 40 minutes
  • Cooking time: 15 minutes
    • Mediterranean
    • Vegetarian

    Aubergine Houmous Sushi

    Recipe Information

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    1 x Aubergine

    1 x Red Pointed Pepper

    1 x large Carrot

    150g Caramelised Houmous

    80ml Rapeseed Oil

    25g Horseradish Sauce

    8ml Soy Sauce

    5ml Milk

    30g Rocket Leaves


    Pre-heat the oven to 180°C/350F/Gas 4.

    Put the aubergine lengthways on a chopping board. Thinly slice off the 2 ends, then cut into 8 thin slices. Put these onto a baking sheet and drizzle over the oil.

    Bake in the oven for 15 minutes until cooked, but not crispy. Then, allow to cool.

    Meanwhile, peel the carrot and cut into thin baton strips. Cut the pepper into thin baton strips, discarding any white pith and seeds.

    Lay a cooled aubergine slice on a chopping board, spread over some houmous, put 4 strips of carrot and pepper on top, then roll up into a sushi shape. Repet this process for the remaining 7 slices. Put onto a small board and freeze for 20 minutes.

    Meanwhile, mix the horseradish, soy sauce and milk together.

    Take the rolls out of the freezer and cut in half to make 16 sushi-style pieces.

    Serve on the rocket leaves and drizzle with the horseradish sauce.