Hungarian

1 eggplant, diced into 1cm pieces
1–2 tbsp olive oil
½ tsp cumin seeds
½ tsp coriander seeds
1 cup cooked brown rice
1 clove garlic, peeled & finely chopped
Big handful parsley leaves, chopped
7–8 mint leaves, chopped
70–80g feta, crumbled
½ cup sunflower seeds or pepitas
1 egg, whisked
½ tsp lemon zest
¼ tsp salt or more to taste
¼–½ tsp chilli flakes
½ cup diced tomatoes
6 cabbage leaves

Preheat oven to 190°C.

Drizzle eggplant with 1–2 tbsp olive oil and good sprinkle of salt and place in oven for 25 mins, or until eggplant is tender.

Gently warm cumin and coriander seeds in small frying pan until fragrant.

Crush warmed seeds with mortar and pestle, or with the side of a knife and set aside.

Combine eggplant, seeds and remaining ingredients in bowl.

Cut off and discard any particularly tough parts of cabbage leaves and gently steam until just tender.

Lay out 1 cabbage leaf and add around ½ cup mixture, rolling up to large cigar or cone shape, whichever works best with leaf shape. Continue with remaining leaves.

Place rolls onto baking tray, drizzle with a little oil and bake for around 20 mins, or until leaves are golden and tender.