Our Favourite Recipes
Stuffed Aubergine Rolls with Char-Grilled Aubergine & Garlic Pesto
Rolled, griddled aubergine slices are filled with a fabulous mixture of Char-Grilled Aubergine Pesto, onion, fresh basil, garlic and crumbly Feta. Served in a tomato sauce with extra Char-Grilled Aubergine & Roasted Garlic Pesto
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Buon Appetito
Ingredients
Filling:
- 2 Aubergines, thinly sliced lenghthways
- 1 onion, finely diced
- 3 garlic cloves, grated to paste
- 1 handful of basil
- 100g Feta
- 1 lemon, zested
- 1 handful of mint leaves
- 1/2 Jar Sacla' Char-Grilled Aubergine & Roasted Garlic Pesto
- 80ml Olive Oil
Tomato Sauce:
- 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
Method
- Heat a good glug of olive oil in a frying pan over medium-low heat and add the garlic and tomato paste. Cook for a minute or so, stirring to prevent the garlic and tomato from burning.
- Add the tinned tomatoes, sugar and bay leaf and bring to a simmer. Cook for 30 minutes over a gentle heat, stirring occasionally. Season well.
- Brush the aubergine slices with olive oil and cook in a preheated griddle pan for a few minutes each side, or until charred and soft all the way through
- Combine all the ingredients for the aubergine filling and season with salt and pepper.
- Once cool enough to handle, place some of the aubergine filling onto the thicker end of each aubergine slice and roll up
- Transfer the tomato sauce to a large, high-sided frying pan or skillet and add the aubergine rolls, distributing them evenly
- Gently heat, ensuring all the sauce and rolls are hot through, before garnishing with extra Char-Grilled Aubergine & Roasted Garlic Pesto and Olive Oil