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




Aubergine rolls

Aubergine filling

Tomato sauce



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


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 


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 


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


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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