Photo of Mediterranean aubergine rolls by WW

Mediterranean aubergine rolls

Points® value
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.


Calorie controlled cooking spray

4 spray(s)


2 medium, large, cut lengthways into 5mm slices

Red onion

1 medium, finely chopped


2 clove(s), crushed

Olives, in Brine

50 g, green, roughly chopped


5 medium, roughly chopped

Tomato Purèe

1 tablespoon(s), level

Basil, fresh

2 tablespoon(s), roughly chopped

Light feta cheese

50 g, crumbled

Pine nuts

1 tablespoon(s), toasted

Salad leaves

4 portion(s)


1 medium, cut into wedges, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Put a nonstick griddle over a high heat. Mist with cooking spray and griddle the aubergine slices for 2-3 minutes on each side until golden; you will need to do this in batches. Set aside.
  3. Mist a nonstick pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes until softened. Add the garlic and cook for another 1 minute. Remove from the heat and add the olives, tomatoes and tomato purée. Season to taste and stir through the basil.
  4. Spoon 1 tablespoon of the tomato mixture over one end of each griddled aubergine slice, then roll them up. Put the rolled aubergine slices in a baking dish, seam-side down, then spoon over the remaining tomato mixture. Scatter over the feta and pine nuts. Bake for 20 minutes, until bubbling and golden, then serve with the green salad leaves and lemon wedges on the side.


Cook’s tip If your aubergine rolls start to unravel, secure them with a cocktail stick and remove before serving.