Cozy Aubergine Rolls with Creamy Pesto
Ingredients:
For the aubergine:
2 large aubergines (eggplants), sliced lengthwise (¼ inch thick)
2–3 tbsp olive oil
Salt & black pepper, to taste
For the filling:
1 cup ricotta cheese (or cream cheese for richer texture)
¼ cup grated Parmesan cheese
1 garlic clove, minced
½ tsp dried oregano
½ tsp chili flakes (optional)
Salt & pepper to taste
For the creamy pesto sauce:
½ cup basil pesto (store-bought or homemade)
½ cup heavy cream (or cooking cream)
¼ cup grated Parmesan cheese
2–3 tbsp milk (to loosen if needed)
Optional toppings:
Mozzarella cheese (for melting)
Fresh basil leaves
Toasted pine nuts or walnuts
Instructions:1. Prepare the aubergine
Preheat oven to 200°C (400°F).
Lay aubergine slices on a tray, brush both sides with olive oil, and season with salt & pepper.
Roast for 15–20 minutes until soft and flexible (not crispy).
2. Make the filling
In a bowl, mix:
Ricotta
Parmesan
Garlic
Oregano
Chili flakes
Salt & pepper
Stir until smooth and creamy.
3. Make creamy pesto sauce
In a small pan, gently heat:
Pesto
Cream
Parmesan
Stir until smooth and slightly thickened (2–3 minutes).
Add a splash of milk if it gets too thick.
4. Assemble the rolls
Spread a spoonful of filling onto each aubergine slice.
Roll tightly from one end.
Place seam-side down in a baking dish.
5. Add sauce & bake
Pour creamy pesto sauce over the rolls.
Sprinkle mozzarella on top (optional but delicious).
Bake at 180°C (350°F) for 20 minutes until bubbly and golden.
Serving Ideas:Serve with warm crusty bread or garlic toast
Pair with a fresh salad or quinoa bowl
Add grilled chicken on the side for extra protein.
