Name: Aubergine Rolls with Goat’s Cheese Recipe
Prep time: 15 min
Total time: 15 min
Yield: Serves: 10+
Ingredients: 3 large aubergine, cut lengthwise into ¼ inch slices; Olive oil, for brushing; 250g soft goat’s cheese, whipped; 1 small bunch coriander, finely chopped; 1 small bunch dill, finely chopped; 40g blanched or flaked almonds, roughly chopped; 2 large cloves garlic, crushed; ½tsp cumin; ½tsp cayenne pepper; 100g Greek yoghurt; 150g pomegranate seeds

By Woman and Home 2019-01-26T06:00:00Z

These aubergine rolls are delicious, easy to make and look beautiful on a serving platter. If you aren’t a fan of goat’s cheese, ricotta or feta would work well too. Almonds go beautifully with this dish, but any other nut would be welcome here, depending on what you have lying around at home! Pomegranate molasses is available from most large supermarkets. In Mediterranean and Middle Eastern cuisine, it is often used in marinades, salad dressings, drinks and sauces, so a bottle of it is a very useful thing to keep in the pantry. Because these aubergine rolls are vegetarian and gluten free they are a great way to provide something delicious that everyone can eat.

Method

Heat a griddle pan over a medium-high heat and line a baking tray with kitchen paper.
Brush each slice of the aubergine with olive oil on both sides. When the griddle pan is hot, griddle the aubergine until cooked through and lightly charred, around 3 mins each side, and drain on the kitchen paper. Let cool to room temperature.
Combine the goat’s cheese with the coriander, dill, nuts, garlic, cayenne pepper and a good pinch of salt and pepper.
Place 1 heaped tbsp of the goat’s cheese mixture along the lower, wider end of each eggplant slice and roll them up around the filling. Place each rolled slice on a serving platter and chill for a minimum 30 mins before serving to help the rolls hold their shape.
Meanwhile, place the yoghurt in a bowl and whisk it with a little water to create a pourable cream consistency and then drizzle it generously over the prepared rolls. Top with a scattering of the pomegranate seeds. Recipe by Gaia Chanrai for Woman and Home.

Ingredients

3 large aubergine, cut lengthwise into ¼ inch slices
Olive oil, for brushing
250g soft goat’s cheese, whipped
1 small bunch coriander, finely chopped
1 small bunch dill, finely chopped
40g blanched or flaked almonds, roughly chopped
2 large cloves garlic, crushed
½tsp cumin
½tsp cayenne pepper
100g Greek yoghurt
150g pomegranate seeds

Top Tip for making Aubergine Rolls with Goat’s Cheese

Prepare the aubergine rolls as per step 3 and chill them in the fridge if you’d like to make this up to a day in advance, just take them out of the fridge 20 mins before serving.