Stuffed Aubergine Rolls
·Added 5 May 2026 by Tom Melhuish
MainVegetarian
Ingredients
| aubergine slices | ||
| feta(crumbled) | ||
| 1 | ball | mozzarella(chopped finely for the filling) |
| Parmesan(grated) | ||
| pinenuts | ||
| raisins(soaked and squeezed-out) | ||
| extra virgin olive oil | ||
| breadcrumbs | ||
| garlic | ||
| lemon zest | ||
| mint | ||
| parsley | ||
| 1 | egg | |
| tomato passata | ||
| 2 | balls | mozzarella(for topping) |
| salt | ||
| pepper |
Method
1.Cook the aubergine slices until soft and criss-crossed with griddle marks on both sides. Remove and cool.
2.Preheat the oven to gas mark 5/190°C.
3.In a bowl, combine crumbled feta, chopped mozzarella (for filling), grated Parmesan, pinenuts, soaked and squeezed-out raisins, extra virgin olive oil, breadcrumbs, garlic, lemon zest, mint, parsley, and egg. Mix well.
4.Take a cooked aubergine slice, place a small amount of filling on it, roll it up tightly, and place it in a lightly greased gratin dish (approx 20 x 25cm). Repeat for all slices.
5.Pour tomato passata over the rolls.
6.Chop the two balls of mozzarella for topping and scatter over the dish. Drizzle with olive oil, salt, and pepper.
7.Bake in the oven for 25-30 minutes. Let stand for at least 10 minutes before serving.
Recipe Notes
AI · may be inaccurate
Substitutions
- black beans → chickpeas (to provide more substance)
Serving suggestions
- chilli pepper
Tips
Depending on the time of year, serve with crunchy green beans or a lemony green salad. Drain 2-3 cans of chickpeas or black beans and warm through with garlic-infused oil to add substance.
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