Stuffed Aubergine Rolls

Lily & Loaf

Rated 5.0 stars by 1 users

Cuisine

Mediterranean

Author:

Lily & Loaf

Servings

Prep Time

20 minutes

Cook Time

30 minutes

Calories

310

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)

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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.