Aubergine rolls

Our aubergine rolls can be served as a side to a meal or as a snack or canapé at a party. They are beautiful to look at and the indulgent sun-dried tomato cream cheese with the fresh bursts of the little pomegranate rubies is a winning combination … even if we say so ourselves!

Preparation time : 20 min Cooking time : 15 min Servings : 20-24 rolls
  • 2 x 230 g plain cream cheese tubs
  • 80 g sun-dried tomatoes
  • salt - to taste
  • pepper - to taste
  • 2 large aubergines - mandolined or thinly sliced lengthways
  • 1 pomegranate - rubies only
  • 30 g fresh basil
  • 125 g basil pesto - shop-bought or homemade
  • 125 g fresh basil
  • 2 cloves garlic
  • 200 ml extra-virgin olive oil
  • 125 ml roasted almonds
  • 125 ml grated Parmesan
  • 1 lemon - juiced
  • salt - to taste
  • pepper - to taste

Make the pesto first if you’re going the homemade route. Blitz the basil, garlic, olive oil and almonds together and then stir in the Parmesan. Stir in the lemon juice, season to taste, then set aside.

In a blender, pulse the cream cheese and sun-dried tomatoes together with some salt and pepper until well combined. Pop this mixture into a bowl and into the fridge. 

Pan-fry the thinly sliced aubergines until golden, but not too crisp as you’ll need them to be easy to roll.

Place 1 heaped teaspoon of sun-dried tomato cream cheese onto one end of each golden pan-fried aubergine slice. 

Stud the cream cheese with pomegranate rubies and roll up.

Line up the aubergine rolls on a platter and top each witha teaspoon of basil pesto, fresh basil and a few more pomegranate rubies.

Keeps in an airtight container in the fridge for two weeks.

Reprinted with permission of Kate Lund and Rebecca Lund from their Delish Sisters cookbook published by Penguin Random House South Africa.

Aubergine rolls