Stuffed Aubergine Rolls with Char-Grilled Aubergine Pesto

40

Minutes

2

Servings

INGREDIENTS 

Filling:

  • 2 Aubergines, thinly sliced lengthways 
  • 1 onion, finely diced 
  • 3 garlic cloves, grated to paste 
  • 1 handful of basil
  • 100g Feta 
  • 1 lemon, zested 
  • 1 handful of mint leaves 
  • 1/2 Jar Saclà Char-Grilled Aubergine Pesto
  • 80ml Olive Oil

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 


INSTRUCTIONS 

  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 Pesto and Olive Oil