Stuffed aubergine rolls
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.
Ingredients
Metric
Imperial
Aubergine rolls
- 2 aubergines, thinly sliced lengthways
Aubergine filling
- 1 onion, finely diced
- 3 garlic cloves, grated to a paste
- 1 handful of basil, finely sliced, plus some whole for garnish
- 100g of feta, crumbled, plus extra for garnish
- 1 lemon, zested
- 1 handful of mint leaves, finely chopped
- 100g of aubergine pesto, plus extra for garnish
- 100ml of olive oil, for cooking
Tomato sauce
- 100ml of olive oil, for cooking
- 4 garlic cloves, grated to a paste
- 1 tbsp of tomato paste
- 2 tins of chopped tomatoes
- 1 pinch of caster sugar
- 1 bay leaf
Method
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
- 100ml of olive oil, for cooking
- 4 garlic cloves, grated to a paste
- 1 tbsp of tomato paste
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
- 2 tins of chopped tomatoes
- 1 pinch of caster sugar
- 1 bay leaf
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
- 2 aubergines, thinly sliced lengthways
Combine all the ingredients for the aubergine filling and season with salt and pepper
- 1 onion, finely diced
- 3 garlic cloves, grated to a paste
- 1 handful of basil, finely sliced, plus some whole for garnish
- 100g of feta, crumbled, plus extra for garnish
- 1 lemon, zested
- 1 handful of mint leaves, finely chopped
- 100g of aubergine pesto, plus extra for garnish
- 100ml of olive oil, for cooking
Once cool enough to handle, place some of the aubergine filling onto the thicker end of each aubergine slice and roll up
Transfer the tomato sauce to a large, high-sided frying pan or skillet and add the aubergine rolls, distributing them evenly
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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