Spicy Vegetable Rolls

• 2 oz brown rice
• 1 tbsp wild rice
• 2 None zucchini, trimmed, halved, sliced
• 2 None Japanese eggplants, halved, sliced
• 1 None onion, sliced into wedges
• 1/4 cup oil
• 4 oz canned chickpeas, rinsed, drained
• 3.5 oz roasted peppers, sliced
• 1/2 tbsp harissa paste
• 5.25 oz baby spinach
• 3.5 oz halloumi cheese, diced
• 1/3 cup pine nuts, toasted
• 16 sheets filo dough
• 2 None eggs, lightly beaten
• 2 tbsp za'atar spice
• None None minted yogurt, to serve
• None None lemon wedges, to serve

1. Preheat oven to 400u0b0F. Lightly grease and line a baking tray with parchment paper.
2. Combine rice. Cook in boiling salted water for 30-35 mins, until tender. Drain.
3. Heat a large, nonstick frying pan over high heat. Toss together zucchini, eggplants and onion in oil. Season. Working in batches, cook vegetables for 2-3 mins per side, until just tender. Return all vegetables in pan. Add chickpeas, peppers and harissa. Cook for 1-2 mins, until fragrant. Combine with rice and let cool. Add spinach, cheese and pine nuts. Set aside.
4. Working quickly, layer 4 sheets of filo dough together, lightly coating each with oil. Spoon 1/4 of vegetable mixture along long edge of pastry, leaving a 1 inch border. Brush edges with egg, folding in sides to enclose filling. Roll up tightly to form a log then shape into a coil. Transfer to prepared tray. Brush with egg and sprinkle with 2 tsp za'atar spice. Repeat with remaining filo dough and filling. Bake for 10-15 mins, until golden and crisp.
5. Serve with yogurt and lemon wedges.

brown rice, wild rice, zucchini, japanese eggplants, onion, oil, chickpeas, peppers, paste, baby spinach, halloumi cheese, pine nuts, dough, eggs, spice, minted yogurt, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/26222 (may not work)