Super simple and delicious these aubergine rolls stuffed with mozzarella and olives.

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

Place aubergine rolls onto a baking tray lined with baking paper and bake for about 15 minutes.

Serve warm.


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