When you cook these rolls, the smell of tomatoes, thyme and aubergines fills the kitchen… is there anything more Mediterranean?
Aubergines are so versatile, tasty and healthy that we love to use them for all sorts of preparations – savoury dishes, like the rolls we’re cooking today or like our delicious Vegetarian Light Lasagna with Fresh Tomatoes and Aubergines… but also desserts!
Check out these Sweet Aubergine Rolls with Chocolate and Fresh Cheese and this Neapolitan Aubergine Chocolate Cake!
Makes about 10 rolls | Preparation time: 15 mins | Cooking time: 20 mins
- Mozzarella: 100 g
- Tomato sauce: 100 ml
- Aubergines: 1
- Cherry tomatoes: 2-3
- Black or green pitted olives: 10-12
- Thyme, fresh or basil: 2 sprigs
- Capers: 1 tsp
- Oregano, dried: 1 tsp
- Extra virgin olive oil (EVOO): to taste
- Salt and pepper: to taste
Pre-heat the oven to 180°C.
Slice the aubergines from the long side; make sure to make the slices about 5 mm thick, and not thinner. Grill the aubergine slices by placing them on a hot griddle pan.
Dip a sprig of time in some olive oil and use it as a brush to spread the oil on each aubergine slice.
Dice the mozzarella and the tomatoes, and mince the olives. Mix everything in a bowl along with the tomato sauce, the capers, the oregano and some thyme leaves. Season to taste.
Place the grilled aubergine slices on a large plate. Place a few spoonfuls of the tomato sauce mixture on each slice, then roll them up.
Put the aubergine rolls on an oven tray lined with baking paper. If you have any tomato sauce left, spread it over the rolls. Sprinkle the rolls with some black pepper, then bake them to 180°C for 15 minutes.