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Aubergine rolls recipe

Aubergine rolls recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Unlike many aubergine recipes which swim in oil, this one has just enough extra virgin olive oil to enrich and enhance the vegetables in a dish that goes down well with both vegetarians and meat-eaters. This is a great cook-ahead dish, and it is delicious with crusty bread or baked potatoes and salad.

19 people made this

IngredientsServes: 4

  • 1 large aubergine, about 340 g (12 oz), cut lengthways into 10 slices, each about 3 mm (⅛ in) thick
  • 2 tbsp extra virgin olive oil
  • 1 onion, thinly sliced
  • 4 garlic cloves, chopped
  • ½ red pepper, seeded and cut into thin strips
  • ½ green pepper, seeded and cut into thin strips
  • 1 courgette, cut into thin strips
  • 2 tbsp chopped parsley
  • 6 tomatoes, diced
  • pinch of sugar
  • 200 ml (7 fl oz) passata
  • 4 tbsp chopped fresh basil
  • 170 g (6 oz) mozzarella cheese, diced
  • 8 black olives, stoned and chopped
  • salt and pepper
  • sprigs of fresh basil to garnish

MethodPrep:45min ›Cook:30min ›Ready in:1hr15min

  1. Dice the 2 outer (end) slices of aubergine, with the peel, and set aside to add to the filling. Use a third (2 tsp) of the olive oil to brush the remaining 8 aubergine slices sparingly on both sides. Heat a ridged griddle or frying pan and brown the aubergine slices for about 2 minutes on each side or until they are tender but not soft. Set aside on a board.
  2. Add the remaining oil to the pan and cook the onion, half of the garlic, the red and green peppers, courgette and reserved diced aubergine for about 5 minutes or until softened. Add the parsley and half of the diced tomatoes, and continue to cook for a further 5–6 minutes.
  3. Season the vegetable mixture, add the sugar and pour in the passata. Bring to the boil, then cover and cook over a low heat for about 10 minutes or until the mixture is richly flavoured and thickened.
  4. In a bowl, combine the remaining garlic and diced tomatoes with the chopped basil, mozzarella and olives. Set this topping mixture aside. Preheat the oven to 180°C (350°F, gas mark 4).
  5. Lightly season the aubergine slices. Place a generous portion of the braised vegetable filling at the wider end of one slice and roll up to enclose the filling. Repeat with the remaining aubergine slices and filling, placing the rolls side by side in an ovenproof dish.
  6. Spoon the tomato and mozzarella mixture evenly over the top. Bake for about 30 minutes or until the cheese topping has melted. Garnish with basil sprigs and serve hot or warm.

Some more ideas

*Instead of the courgette in the vegetable mixture, use 1 bulb of fennel, sliced lengthways and separated into strips. *For a quick dish, layer the aubergine slices and braised vegetables in an ovenproof dish, ending with a layer of aubergine on top. Sprinkle the mozzarella mixture over and bake as above.

Plus points

Not only is mozzarella delicious with tomatoes and basil in this dish, but it also keeps the fat content modest as it contains less fat than other cheeses. Unlike some lower-fat cheeses, mozzarella is still rich in calcium, which is essential for healthy bones and teeth, muscle contraction, nerve function and proper clotting of the blood.

Each serving provides

A, C, E, B6, B12, folate, niacin, calcium, B1, potassium

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

These are really, really tasty but quite time consuming considering the end result is not substantial. Also, mine were not as impressive as this photo, more of a slumped veg affair alas! Still, I would make again if I had a fair bit of time on my hands.-04 Nov 2012

Fantastic and it freezes well, i made a big batch last summer and we are still enjoying them!!!-03 Apr 2011

Gorgeous!!! A bit fiddely to make but well worth it. I've used a lot of Norma's recipes and as usual was not disappointed. My hubbie said it was great, a real compliment!!!!-05 Nov 2010

A mouthwatering grilled aubergine recipe from Sicily

Plump, velvety aubergines are now in season over in Sicily they’re as much a part of summer as the sunshine. Grill to golden perfection and roll into little flavour-packed parcels for a satisfyingly savoury Sicilian treat

Last modified on Tue 9 Jul 2019 09.38 BST

F ood associations become set in childhood and can’t be shaken off. Deep purple curves and taut glowing beauty aside, I still think aubergines look like Barbamama. The stalk reminds me of a pixie hat, at first clinging tight, then, if too many days pass, curling up at the edges. Aubergines are a yin and yang vegetable, the dark skin slicing open to reveal pale flesh, which, sweetly spongy, tastes not so much of the earth and the sun as the tang of the sea.

Aubergines, although exotic, became quickly familiar in the kitchen when I was growing up, as my mum – with Jane Grigson propped open (though the need for a recipe had long passed) – made enough ratatouille to drown us. Later, she would bake aubergines until the flesh fell away from the charred skin, which she would peel and transfer to a sieve to drain, where it resembled a grubby dishcloth. The fairy godmothers – olive oil, garlic and lemon – would transform the dishcloth into a silky puree called baba ganoush, which tasted as exotic as it sounded, especially with rounds of pitta bread that puffed hot steam. Occasionally she would forget she had started baba ganoush, and the next day two kitchen cremations would be pulled from the back of the Aga.

When I left home, I bought my own copy of Grigson’s vegetable book, and made my fair share of ratatouille and baba ganoush. I discovered that not only do aubergines look like dishcloths when baked, when fried they have the nature of a kitchen sponge, able to soak up whatever you provide.

Aubergines, known as melanzane in Italian, arrived in Sicily from the Middle East with the Arabs. They settled quickly, becoming as much a part of Sicilian summer as the sun and bread on a Sicilian table. We arrived in Sicily last week, in a complicated town called Gela. As always, Vincenzo settled in immediately, assuming the colour, dialect and habits of his childhood. I am enthusiastic, but take longer to settle, especially in our inherited kitchen – which was built for his grandmother, who was much smaller than me. The market, which is anarchic and dispersed all over the city, is also taking a bit of getting used to.

Aubergines are just coming into season. The ones familiar to me, dark with curves, known here as quelle lunghe (long ones) come in all sizes, from truncheons to three-inch teardrops. There are also Tunisian aubergines known violetta, which are oval and come in shades from deep purple to pale lavender. Both varieties are excellent. I learned most of what I know about aubergines from two Sicilian women: Carmela, my mother-in-law and the daughter of a Sicilian farmer, and Fabrizia, the daughter of an aristocrat.

Both women know their aubergines and that the flesh needs heroes to transform it: heat, smoke, olive oil, salt, vinegar, garlic, spices, lemon. From Carmela, I learned to grill aubergine searing heat transforming slices from sponge into velvet, which are then marinated with olive oil, garlic and oregano. In Sicily, the answer to the herb question is almost always: oregano. From Fabrizia, I learned to fry. “Why people have such a fear of frying I don’t know,” she said, standing over aubergine cubes jigging around a pan of extra virgin olive oil in preparation for caponata.

Speaking of which, you might have expected a discussion in Sicily about aubergine to start with caponata, but I am going to leave that until I’ve really settled in.

Today’s recipe is for involtini di melanzane, or aubergine rolls, although you could stop after the grilling and simply eat the velvet slices as they are. If you are happy to roll, I suggest a very Sicilian filling of breadcrumbs, red onion, tomatoes, raisins, pine nuts and herbs – a grand combination of tastes and textures, homely and exotic. Let them rest, so the bread can swell the raisins too. The rolls can be eaten just so (my favourite), warmed under the grill, or baked in a simple tomato sauce.

Choose aubergines that are heavy, with skin that’s bright, firm, glowing and offering resistance: it should bounce back when you press it. I am on the fence about salting, a habit necessary with aubergine varieties that are bitter, which is rare these days. Sometimes I do, sometimes I don’t. For this recipe, I don’t. I do press them between kitchen towel, then brush them with seasoned olive oil before grilling, rolling, resting and settling down to lunch.

Preheat the oven to 180C/355F/Gas 4.

Season the aubergine slices well with salt and freshly ground black pepper and brush with oil.

Griddle for a couple of minutes on each side in a hot griddle pan, or until golden-brown grill marks are formed. Remove from the pan and drain on kitchen paper.

For the filling, mix the ricotta, mozzarella, nutmeg and spring onions together in a bowl.

Lay out all of the slices of aubergine onto a clean surface. Place about one teaspoon of filling at the bottom edge of each one.

Roll up the aubergine slices, like a cigar, around the filling, then rest them seam-side down on a plate.

For the sauce, heat the olive oil in a pan and add the cherry tomatoes. Simmer for 8-10 minutes until the tomatoes begin to break down.

Remove from the heat and stir in the garlic and sugar. Season, to taste, with salt and freshly ground black pepper.

Spoon some of the sauce into the bottom of an ovenproof dish. Carefully place the aubergine rolls, seam-side down onto the sauce, and spoon over the rest of the sauce. Transfer to the oven and bake for 12-15 minutes, until the cheese begins to melt.

How Do You Make Healthy Stuffed Eggplant Rolls?

Traditionally, eggplant is deep fried and then used for rolls. That makes your eggplant entirely too dense for an appetizer, which is what these stuffed walnut rolls are meant to be.

That is why for this stuffed eggplant appetizer, you&rsquoll be baking your eggplant &ldquonoodles&rdquo before stuffing and rolling them.

This allows for a much lighter flavor, as they aren&rsquot soaked with oil.

Instead of feeling heavy after enjoying this meatless stuffed baked eggplant treat, you will still have room to enjoy a nice meal like this vegan casserole or salad after.

Baking the eggplant keeps it light and refreshing and allows the stuffing to be the showcase flavor.


  • 1 large eggplant, ends trimmed
  • 2 teaspoons sea salt, or as needed
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 1 cup dried bread crumbs
  • vegetable oil for frying, or as needed
  • 2 cups ricotta cheese
  • ½ cup grated Romano cheese
  • 1 tablespoon minced garlic
  • salt and ground black pepper to taste

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with butter.

Slice eggplant into 1/4-inch thick slices lengthwise discard the end slices with skin. Lay the eggplant slices on paper towels and sprinkle both sides generously with sea salt. Let slices drain for 30 minutes rinse and pat dry with paper towels.

Place flour, eggs, and bread crumbs in separate shallow bowls. Dip each eggplant slice in flour and shake off excess dip into egg and then into bread crumbs.

Heat vegetable oil in a large skillet over medium heat and fry the slices until golden brown, about 5 minutes per side. Drain on paper towels, place on baking sheets, and refrigerate eggplant for 10 minutes.

Mix ricotta cheese, Romano cheese, and garlic in a bowl season to taste with salt and black pepper. Place a cooled eggplant slice onto a work surface and mound 1/3 to 1/2 cup of cheese mixture in the center roll up slice and place seam side down into the prepared baking sheet. Repeat with remaining slices and cheese filling.


  • For the Filling:
  • 1 1/2 cups Greek yogurt
  • 1/2 cup finely grated feta cheese
  • 1 tablespoon fresh juice from 1 lemon
  • 1 tablespoon finely minced fresh oregano
  • 1 teaspoon finely minced fresh mint
  • 1 teaspoon finely minced fresh dill
  • 1 teaspoon minced garlic (about 1 medium clove)
  • Kosher salt and freshly ground black pepper
  • For the Eggplant Rolls:
  • 2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices
  • 1/3 cup extra-virgin olive oil
  • 3 roma tomatoes, stemmed, cored, and cut into 1/4-inch dice
  • 1 English cucumber, seeded and cut into 1/4-inch dice
  • Kosher salt and freshly ground black pepper
  • Type of fire:Direct
  • Grill heat:medium-high

Sicilian-style eggplant rolls with sweet-and-sour tomato sauce


Dietary information

Main ingredients

Sourced from
The Cook’s Companion App and book

These sicilian-style eggplant rolls are excellent as a light lunch with bread and a green salad and would also be welcome as part of a buffet table. Sometimes I add a little finely chopped preserved lemon to the tomato sauce.


3 eggplants, medium–large
2 teaspoons salt
6 thin slices prosciutto
2 whole fresh mozzarella cheeses, preferably buffalo
freshly ground black pepper
extra-virgin olive oil
handful of basil leaves, roughly torn
handful of toasted pine nuts (optional)
minced rind from ¼ Preserved Lemon (optional)

Sweet and sour tomato sauce

2 cups Fresh Tomato Sauce
2 teaspoons sugar
2 teaspoons red-wine vinegar
freshly ground black pepper
lemon juice (optional)


Cut each eggplant lengthwise to give 4 shapely 5 mm thick slices (reserve curved side sections for another dish). Arrange slices on a tray and sprinkle with salt. Cover with a clean tea towel and weight for 1 hour with a heavy olive oil can on its side, or something similar.

Meanwhile, make the sweet-and-sour sauce. Simmer tomato sauce with sugar, vinegar and pepper in a wide saucepan until reduced a little. Taste – the sauce should have a definite sweet–sour character, but may need a squeeze of lemon juice. Set sauce aside.

Preheat oven to 220°C. Trim prosciutto by removing rim of fat on each slice, then cut each slice in half crosswise. Cut each mozzarella into 3 x 1 cm thick slices and halve slices crosswise to make 12 half-moons of cheese. Grind a little pepper over the cheese.

Rinse eggplant and dry very well with kitchen paper. Film a baking tray with oil and arrange eggplant slices on it. Do not overlap. Brush exposed sides with more oil and bake for 15 minutes or until underside of slices is golden. Turn and cook other side for 10 minutes until eggplant is tender. Remove from oven and transfer to a tray or plate to cool.

Spread two-thirds of sweet-and-sour sauce on a serving platter. Take 1 eggplant slice and top less-coloured side with a slice of prosciutto and a piece of mozzarella. Roll up, starting from the narrowest end, and put seam-side down on platter. Repeat with remaining eggplant, prosciutto and cheese until all rolls are snugly in place. Spoon over remaining sauce and scatter with basil. If desired, scatter around pine nuts and preserved lemon.

Oriental aubergine and duck rolls

Preheat the oven to 200°C, 180°C fan, gas 6. Put the duck breasts on a baking tray and roast in the oven for 25 minutes until cooked. Drain off the oil and allow to cool.

Meanwhile, heat a griddle pan until hot and brush the aubergine slices with the oil. Cook in batches on a low heat for about 5 minutes on each side, or until chargrilled and just tender. Set aside.

When the duck is cold, shred into bite-size pieces. Put the soy sauce, honey and lime juice and zest into a pan and bring to the boil. Add the shredded duck and stir well to coat. Cook for 3-4 minutes until it is heated through.

To assemble the rolls, divide the duck between the slices of aubergine, scatter with the sesame seeds and top with the spring onion and cucumber. Roll up and secure with cocktail sticks. Serve immediately.

Aubergine rolls recipe - Recipes

2. Combine crumbs and flour in large shallow pan. Beat eggs and milk in large bowl. Peel eggplant cut lengthwise into 1/8 inch thick slices. Dip into egg mixture, dredge with flour mixture, shaking off excess. Set on wax paper.

3. Working in batches and using about 3 tablespoons oil per batch, saute eggplant in large skillet until golden, 1 minute per side. Drain on paper toweling.

4. Combine ricotta, Mozzarella, Parmesan, parsley in bowl mix well. Spread 2 to 3 tablespoons on one side of each slice of eggplant. Roll up jelly-roll fashion. Spread 1 cup tomato sauce over bottom of each of two 11 3/4 x 7 1/2 x 1 3/4 inch baking dish. Arrange rolls seam side down in single layer in dishes. Spoon sauce over rolls save remaining to pass.

5. Bake, covered, in preheated hot oven (450 degrees) for 30 minutes or until sauce is bubbly. Garnish with chopped parsley, if you wish.

Bake at 450 degrees for 30 minutes. Makes 15 servings (30 rolls).

TO MAKE AHEAD: Prepare rolls early in day bake just before serving. Or freeze. Defrost in refrigerator overnight bake as above.

To begin making the Roasted Eggplant Rolls Recipe we will first have to roast the eggplants. I personally like to roast it on the pan, but you can roast them in the oven too.

First, slice the eggplant lengthwise into 1/4-inch thick slices, sprinkle some salt and drizzle some olive oil over the eggplants and toss them well until well coated.

Arrange the eggplants on a baking tray and loosely cover the tray with foil and roast the eggplants in the preheated oven roast until they are soft, about 15 to 20 minutes, turning them halfway through while it is roasting.

Preheat a skillet on medium heat place the eggplant slices on the skillet and roast them until soft and cooked on both sides. Proceed the same way to roast the remaining eggplants.

Now, we will use only the eggplant that have the largest rounds, as we will be able to stuff and roll only the larger rounds. The smaller rounds you can chop them fine and use them in the stuffing.

Combine the smaller eggplant rounds that you chopped, the feta cheese, sun dried tomato pesto, chopped basil leaves, salt and black pepper to taste. Stir well and check the seasonings and adjust to suit your taste. Add the salt very cautiously as the feta already has a lot of salt content and so does the pesto.

Arrange the sun dried and feta filling over one end of each grilled eggplant slice. Roll the eggplant slices around to enclose the filling and arrange the on a baking dish with the seam side down.

When you are ready to serve, sprinkle the cheese on top of the eggplants that you have arrange in a baking dish and broil in the oven until the cheese melts.

Serve the Stuffed Roasted Eggplant Rolls with Tzatziki - Greek Yogurt Dip and a good red wine for parties and Banoffee Pie Recipe for dessert.