Aubergine rolls

Given that these aubergine rolls incorporate two of Kipper’s most favourite foods ever, namely aubergine and pesto, I was quietly confident that they would be a big hit. Apparently, my confidence was misplaced. She ate a couple, then told me in no uncertain terms that she didn’t like them at all. And she left the rest on her plate 🙁

I admit I wasn’t too devastated, because it meant I could scoff the rest myself. I thought they were absolutely delicious, and would have eaten more, given the chance. Yum yum yummy yum yum.

These were vaguely inspired by a thing that DH likes to make when we have barbecues, that I think came out of a Nigella book originally. You barbecue slices of aubergine, then roll them up around a mixture of feta cheese, chilli, mint and lemon. In this version I cooked the aubergine slices under the grill, then filled them with a mixture of cream cheese, pesto and black pepper. Which is sort of similar. Sort of.

I wasn’t sure what would go with these, so I made some tomato sauce, and then since that was on the go anyway, I cooked some spaghetti. It actually all went together pretty well – the cream cheesy goo that oozed out of the aubergine rolls made a delicious addition to the tomatoey pasta. Equally, the tomato sauce complemented the pesto-y aubergine. You could serve these without the spaghetti as a starter, but I think a dollop of tomato sauce is a must. Don’t feel obliged to make it yourself though.

This made about 10 aubergine rolls, I think – enough for 2 people as a starter or side dish. Kipper and I ate them between us as a main course (I had the majority – yum!) with some spaghetti. To be honest, I wish I’d done another aubergine’s worth. Hey ho, you live and learn. 

There was a little bit of pesto-y cheese leftover. I spread it on a piece of bread and it didn’t last for long.

aubergine rolls with spaghetti and tomato sauce

Aubergine rolls with spaghetti and tomato sauce.

Aubergine rolls
Serves 2
Write a review
Total Time
30 min
Total Time
30 min
373 calories
17 g
41 g
34 g
5 g
10 g
332 g
126 g
8 g
0 g
21 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 373
Calories from Fat 296
% Daily Value *
Total Fat 34g
Saturated Fat 10g
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 18g
Cholesterol 41mg
Sodium 126mg
Total Carbohydrates 17g
Dietary Fiber 9g
Sugars 8g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 large aubergine (or 2 smaller ones) - around 450g
  2. Few tbsp olive oil
  3. 2 tbsp pesto
  4. 75g cream cheese
  5. Tomato sauce, to serve (optional)
  1. Preheat the grill to high. Cut the stalk off the aubergine, then slice it lengthwise into 6-7mm slices. Brush with olive oil, then grill for 6-7 minutes per side, or until cooked through and browning on the surface. You may need to do this in batches.
  2. Meanwhile, mix the pesto and cream cheese together.
  3. Once the aubergine slices are cooked, spread each one with a teaspoonful of the pesto/cheese mixture, and roll up.
  4. Put the aubergine rolls into a heatproof dish and keep warm in a low oven until they're all ready to eat. Alternatively, serve them as soon as they're made.
  5. Serve with the tomato sauce, and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *