Stuffed Aubergine Rolls Recipe
Griddled aubergine slices are filled with a mixture of charred aubergine pesto, onion, basil, garlic and feta then rolled up and baked in a tomato sauce and garnished with swirls of aubergine pesto.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Baking dish
- Oven
- Mixing bowl
- Spoon
- Tongs
- Measuring spoon
- Kitchen shears
Ingredients
- 2 aubergines, thinly sliced lengthways
- 1 onion, finely diced
- 3 garlic cloves, grated to a paste
- 1 handful of basil, finely sliced, plus some whole for garnish
- 100g of feta, crumbled, plus extra for garnish
- 1 lemon, zested
- 1 handful of mint leaves, finely chopped
- 100g of aubergine pesto, plus extra for garnish
- 100ml of olive oil, for cooking
- 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
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