This past weekend, I was at a potluck and had one of the most delicious eggplant dishes that I had ever tried. I immediately had to ask where the recipe was from and lucky for me, it was sitting in Jerusalem, one of my favourite cookbooks. I couldn’t believe that I had overlooked the recipe, but when I found it in my book later that night, I wasn’t too surprised. It was one of the few recipes in his book without an accompanying picture. I am so drawn in by Ottolenghi’s gorgeous photographs that I can’t help but skim over those that are unlucky enough not to have a stunning, colourful, full page photograph right next to it. Either way, I knew I wanted to make the recipe as soon as possible but to make it a full meal, I decided to make eggplant and mango salad rolls for a little twist on a classic.
I love Vietnamese food. I had never really tasted it until we went to Vietnam a few years ago. I was stunned at how easy it was to eat as a vegetarian there and the food was always delicious and fresh. I always had banana pancakes for breakfast (which were nothing like pancakes here) and I still smile thinking back to the bowls of vegetarian pho I managed to find. Now that I think about it, while we were there we never even had any of these spring rolls. We were being very careful in terms of eating any raw vegetables so this is something we would have avoided; however, we moved to Vancouver soon after being in Vietnam and I could easily enjoy them there.