Stuffed Aubergine Rolls
Lily & Loaf
4
20 minutes
30 minutes
310
Mediterranean
Evening Meals
Stuffed Aubergine Rolls are a hearty and healthy dish made by filling thinly grilled aubergine slices with a flavourful blend of beans or cooked mince, fresh basil, spinach, and garlic. Rolled and topped with rich tomato passata and a sprinkle of feta cheese, these rolls are baked until warmed through. Serve with roasted Mediterranean vegetables or a side salad for a wholesome and satisfying meal. Perfect for both vegetarians and meat-lovers, this dish is packed with flavour and nutrients.
Ingredients
- 1 aubergine thinly sliced lengthways
- 250g of cooked beans (cannelloni or butter beans are good choices) or 200g cooked lamb or turkey mince (non veggie option)
- 1 handful of basil leaves
- 2 handfuls of spinach
- 2 cloves garlic
- Juice of 1 lemon
- 375ml of passata
- Dash of water
- Feta cheese – approx. 100g (optional)
Directions
- If using mince – precook this in a pan with a knob of butter, enough water to keep the mince from sticking to the pan and a stock cube (chicken, vegetable or lamb cubes are ideal) Once cooked but still moist remove from pan and set aside.
- Lay the Aubergine slices on greaseproof paper and sprinkle with pink Himalayan Salt, and leave for 10 minutes.
- Lightly moisten each layer with water using a basting brush or your fingers.
- Grill at a high temperature for 5 minutes then remove from the oven.
- For the filling, combine mince or beans, basil, spinach, olive oil, lemon juice and garlic and a dash of water in a food processor.
Place the filling inside the cooked aubergines and roll, place each roll in an oven dish and cover with tomato passata and a sprinkling of feta cheese (optional) season with black pepper and bake to reheat at 180°C until the rolls are warmed through (approx. 20 minutes).
Serve on its own or with Roasted Mediterranean Veg or a side salad.
