Stuffed aubergine rolls

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In this simple vegetarian recipe, griddled aubergine slices are filled with a mixture of Sacla’ Char-Grilled Aubergine and Garlic Pesto, onion, basil, garlic and feta. They are then rolled up and baked in a tomato sauce and garnished with swirls of more Sacla’ Char-Grilled Aubergine and Garlic Pesto.

First published in 2024

Ingredients

Metric

Imperial

Aubergine rolls

Aubergine filling

Tomato sauce

Method

1

Heat a good glug of olive oil in a frying pan over medium-low heat and add the garlic and tomato paste. Cook for a minute or so, stirring to prevent the garlic and tomato paste from catching

2

Add the tinned tomatoes, sugar and bay leaf and bring to a simmer. Cook for 30 minutes over a gentle heat, stirring occasionally. Season well 

3

Brush the aubergine slices with olive oil and cook in a preheated griddle pan for a few minutes each side, or until charred and soft all the way through 

4

Combine all the ingredients for the aubergine filling and season with salt and pepper 

5

Once cool enough to handle, place some of the aubergine filling onto the thicker end of each aubergine slice and roll up 

6

Transfer the tomato sauce to a large, high-sided frying pan or skillet and add the aubergine rolls, distributing them evenly 

7

Gently heat, ensuring all the sauce and rolls are hot through, before garnishing with swirls of the aubergine pesto and an extra swirl of olive oil

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