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Aubergine rolls


Aubergine rolls

Ingredients 17
Servings 20-24 rolls
Time 20 min

Ingredients

  • 2 x 230
    g
    plain cream cheese tubs
  • 80
    g
    sun-dried tomatoes
  • salt - to taste
  • pepper - to taste
  • 2
    large aubergines - mandolined or thinly sliced lengthways
  • 1
    pomegranate - rubies only
  • 30
    g
    fresh basil
  • 125
    g
    basil pesto - shop-bought or homemade
  • HOMEMADE BASIL PESTO
  • 125
    g
    fresh basil
  • 2
    cloves
    garlic
  • 200
    ml
    extra-virgin olive oil
  • 125
    ml
    roasted almonds
  • 125
    ml
    grated Parmesan
  • 1
    lemon - juiced
  • salt - to taste
  • pepper - to taste
 

Method

15 min
 

Make the pesto first if you’re going the homemade route. Blitz the basil, garlic, olive oil and almonds together and then stir in the Parmesan. Stir in the lemon juice, season to taste, then set aside.


In a blender, pulse the cream cheese and sun-dried tomatoes together with some salt and pepper until well combined. Pop this mixture into a bowl and into the fridge. 


Pan-fry the thinly sliced aubergines until golden, but not too crisp as you’ll need them to be easy to roll.


Place 1 heaped teaspoon of sun-dried tomato cream cheese onto one end of each golden pan-fried aubergine slice. 


Stud the cream cheese with pomegranate rubies and roll up.


Line up the aubergine rolls on a platter and top each witha teaspoon of basil pesto, fresh basil and a few more pomegranate rubies.


Keeps in an airtight container in the fridge for two weeks.


Reprinted with permission of Kate Lund and Rebecca Lund from their Delish Sisters cookbook published by Penguin Random House South Africa.

Aubergine rolls

 

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2019-09-29 10:35
 
 
 
 
 
 
 
 
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