Secondi Piatti: Meat, Fish, Eggs, Cheese Starters

Aubergine Rolls with Mozzarella & Black Olives

Simple and tasty aubergine rolls with a Mediterranean twist.

Makes about 10 rolls | Preparation : 20 mins | Cooking : about 25 mins

  • Mozzarella: 100 g
  • Aubergine: 1
  • Cherry tomatoes: about 10 -12
  • Black or green pitted olives: 10-12
  • Thyme, fresh : 2 sprigs
  • Capers, desalted: 1 tsp
  • Extra Virgin Olive Oil (EVOO): to taste
  • Salt and pepper: to taste


Pre-heat the oven to 180°C / 350 F / Gas 4.

Cut the aubergine lengthways, make sure to make the slices about 5 mm thick. Dip a sprig of thyme in some olive oil and use it as a brush to spread the oil on each aubergine slice. Place them on a hot griddle-pan.

Squeeze mozzarella, dice it along with cherry toms, mince the olives. Mix everything in a bowl along with capers, oregano, thyme leaves, a pinch of salt and black pepper.

Place the grilled aubergine slices on a large plate. Place a few spoonfuls of the mixture on each slice, then roll them up.

Put the aubergine rolls on an oven tray lined with baking paper, then bake them for about 15 minutes.

Serve warm.

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