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Stuffed Aubergine Rolls with Char-Grilled Aubergine & Garlic Pesto

Stuffed Aubergine Rolls with Char-Grilled Aubergine & Garlic Pesto
Rolled, griddled aubergine slices are filled with a fabulous mixture of Char-Grilled Aubergine Pesto, onion, fresh basil, garlic and crumbly Feta. Served in a tomato sauce with extra Char-Grilled Aubergine & Roasted Garlic Pesto .



Tomato Sauce:

  • 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 

How to make the recipe

  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 from burning. 
  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 extra Char-Grilled Aubergine & Roasted Garlic Pesto and Olive Oil