Aubergine & Zucchini Rolls

Aubergines are definitely one of my favourite vegetables and I love experimenting with new ways to turn a basic aubergine into something interesting!¬†Recently, I have been making these aubergine rolls and have been experimenting with different fillings. The below combination is my favourite. ūüôā

If for any reason, you would like to omit the zucchini, I suggest a double layer of aubergine. This helps to keep the roll better in shape. As for the filling, I used feta cheese but ricotta or cream cheese will do just as good.

Another filling option which we really enjoyed included¬†feta cheese, kalamata olives, sun-dried tomatoes, fresh tomatoes and fresh basil. All those¬†bright flavours will definitely make you think of sunshine and summer!¬†‚ėÄÔłŹ

These aubergine rolls make for a healthy dinner, which is also ideal for vegetarians. Although it is slightly time-consuming until you grill all the slices of vegetables, it is otherwise very easy to prepare.

Ingredients:

  • 1 large aubergine
  • 1 large zucchini
  • 1 red pepper
  • 2 tomatoes
  • 200g feta cheese
  • 1 tsp dried basil
  • Olive oil
  • Dried basil and oregano
  • Salt and pepper

Method:

  1. Mix some dried basil and oregano with the olive oil and set it aside to infuse.
  2. Slice the aubergine and zucchini lengthwise around half a centimetre thick. Brush each slice with the infused olive oil.
  3. Cut the red pepper into wide strips and brush with olive oil.
  4. On a griddle pan, grill all the vegetables from both sides.
  5. In a bowl, mash the feta cheese and add a teaspoon of dried basil. If it is too crumbly, you might want to add a splash of milk to make it more creamy. But be very careful not to add too much!
  6. Place a large piece of cling film on the kitchen surface and start placing the aubergine slices next to each other, slightly overlapping.
  7. Place the zucchini slices over the aubergine, then the red pepper and tomato slices. Season with salt and pepper to taste.
  8. Spread the feta cheese on one end of the vegetables. Using the cling film, roll the vegetables and leave them wrapped.
  9. Chill them in the refrigerator for at least 2 hours before serving.
  10. You can serve them with simple salad leaves, couscous, or any cooked grains.

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