NZ Woman's Weekly

Creamy blue cheese eggplant rolls

  • Courses

  • Occasion

    Special occasion

Ready in 40 minutes, makes 4 rolls.

Grilled summer vegetables filled with a little cheese and topped with a vibrant pesto – a delicious and healthy take on the Mediterranean diet.

  • 1 large eggplant
  • 1/4 cup olive oil
  • 1-2 tsp garlic salt
  • 1/2 cup blue cheese, crumbled
  • 1/3 cup ricotta cheese
  • 1/4 cup fresh mint, chopped
  • 3 red capsicums, roasted, seeded and cut lengthways
  • 1 cup fresh rocket or baby spinach
  • 2 tbsp rocket pesto
  • Seasoning

1. Cut the eggplant lengthways into four 2cm slices. Brush with olive oil and season with garlic salt. Cook in a large frying pan on both sides for about 8 to 10 minutes in total until lightly coloured.

2. Transfer the eggplant slices to paper towels on baking sheets to cool – keep them in one layer.

3. In a bowl, mash together the blue cheese, ricotta and mint. Season.

4. To assemble, top the eggplant slice with a capsicum slice cut approximately the same length as the eggplant. Spread 1 tbsp of the cheese and mint mixture on top. Gently press rocket or spinach on top. Roll up and place on a serving platter.

5. Drizzle each roll with 1/2 tbsp pesto.

Cook’s tips:

  • Use whatever pesto you have on hand in the fridge – basil pesto works as well. Thin with a little olive oil for easy drizzling.
  • You do not need to salt and weight the eggplants to remove bitter juices with these modern varieties – they are user-friendly. Remember, they soak up the oil easily.
  • To roast the capsicums, cut in half lengthways, deseed and brush the halves with olive oil. Season with salt and place on a baking tray. Cook for 35 to 40 minutes in a 180ºC oven.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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