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Mediterranean eggplant rolls

Mediterranean eggplant rolls

Total Time
1 hr 15 min
35 min
40 min
Be transported to Greece – even if you’re not off on holiday – with this combination of aubergines, tomatoes, olives and tangy feta cheese.



2 large, cut lengthways into 5mm slices

Red onion

1 medium, finely chopped


2 clove(s), crushed

Pitted green olives

50 g, pitted, coarsely chopped


5 medium, coarsely chopped

Tomato paste

1 tbs

Fresh basil

¼ cup(s), coarsely chopped

Reduced-fat ricotta cheese

cup(s), (80g), crumbled

Pine nuts

1 tbs, roasted

Mixed salad leaves

1 cup(s), to serve


½ medium, cut into wedges to serve

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C.
  2. Lightly spray a non-stick chargrill pan with oil and heat over mediumhigh heat. Cook eggplant slices for 2-3 minutes each side or until golden; you will need to do this in batches. Set aside.
  3. Lightly spray a medium saucepan with oil and heat over medium heat. Cook onion, stirring, for 6-8 minutes or until softened. Add garlic and cook for 1 minute. Remove from heat and add olives, tomatoes and tomato paste. Season with salt and pepper and stir through basil.
  4. Spoon 1 tablespoon of tomato mixture over one end of each chargrilled eggplant slice, then roll up (see tip). Place rolls in a 2 litre (8- cup) baking dish, seam-side down. Spoon over remaining tomato mixture. Scatter over ricotta and nuts. Bake for 20 minutes or until bubbling and golden. Serve with green salad leaves and lemon wedges.


If your rolls start to unravel, secure them with a cocktail stick and remove before serving.