Aubergine rolls

Food24
20-24 rolls servings Preparation: 20 mins, Cooking: 15 mins By Food24
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Ingredients (17)

2 x 230 g plain cream cheese tubs
80 g sun-dried tomatoes
salt — to taste
pepper — to taste
2 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 — cloves
200 ml olive oil — extra virgin
125 ml almonds — roasted
125 ml parmesan cheese — grated
1 lemon — juice only
salt — to taste
pepper — to taste
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Method:

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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