Aubergine rolls

Name: Aubergine rolls
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1 large aubergine; 4 tbsp. olive oil; 20 g pack fresh basil, finely chopped; 1 tbsp. sun-dried tomato paste; 150 g (5oz) vegetarian soft goat's cheese; 4 tsp. fresh white breadcrumbs; 2 tbsp. grated vegetarian mature hard cheese

Slices of aubergine stuffed with goat's cheese and topped with crispy crumbs - a great starter or accompaniment

By The GH Kitchen TeamPublished: 17 May 2005

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Food, Cuisine, Ingredient, Dish, Recipe, Dishware, Serveware, Plate, Comfort food, Cooking,

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Yields:

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Ingredients

1 large aubergine
4 Tbsp. olive oil
20 g pack fresh basil, finely chopped
1 Tbsp. sun-dried tomato paste
150 g (5oz) vegetarian soft goat's cheese
4 tsp. fresh white breadcrumbs
2 Tbsp. grated vegetarian mature hard cheese

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan) mark 4. Trim the stalk off the aubergine and discard. Cut the aubergine lengthways into eight thin slices.
2. Step 2
  Put slices in one layer on a lightly oiled baking sheet. Brush lightly with olive oil and season. Roast for 15min until aubergines are soft enough to roll up. Cool for 10min.
3. Step 3
  Increase the oven temperature to 230°C (210°C fan) mark 8. Mix the chopped basil and tomato paste in a bowl. Spread each aubergine slice with a little goat's cheese then a little of the sun-dried tomato mixture, leaving a small border all around.
4. Step 4
  Roll up the slices and put into an oiled baking dish with the ends tucked underneath - don't worry if a little of the cheese and tomato stuffing spills out.
5. Step 5
  Mix together the breadcrumbs and the grated cheese. Brush the aubergine rolls with the remaining olive oil and sprinkle over the breadcrumb mix. Cover the dish with foil and cook for 5min. Remove the foil and continue to cook for 10min.

Per Serving:

Calories: 240
Total carbs: 4 g
Total fat: 21 g
Saturated fat: 7 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time