This is a vegetarian, low carb Greek-style recipe for rolled aubergines filled with the fresh flavour of mozzarella cheese and served with a fun, vibrant pepper sauce. Ideal as a starter for a vegetarian dinner party.
6 people made this
4 tablespoons olive oil
1/2 onion, minced
2 red peppers, seeded and cubed
120ml vegetable stock
salt and pepper, to taste
150g mozzarella cheese, cut into small cubes
2 tomatoes, cut into small cubes
chopped fresh basil, to taste
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Method Prep:10min › Cook:20min › Ready in:30min
First make the sauce. Warm 2 tablespoons the oil in a frying pan over a high heat then add the onion and cook and stir until browned, about 3 to 5 minutes. Add the cubed peppers and cook and stir over a low heat for 5 minutes. Add vegetable stock and cook and stir for another 10 minutes.
Transfer the onion and pepper mixture to a food processor and pulse until smooth, season, and set aside.
Meanwhile, slice the aubergine lengthways into 5mm thick strips. Warm the remaining olive oil in a large frying pan over a medium heat and brown the aubergine slices quickly, it is important that they are tender enough to roll but not too tender that they break apart.
Preheat the oven to 200 C / Gas 6.
In a bowl, combine the mozzarella, tomato and basil, season and mix well.
Lay the aubergine slices out on a sheet of baking parchment. Spoon a little of the cheese mixture to the end of the slice then roll up. Arrange the rolls in a casserole dish.
Bake in the preheated oven for 10 minutes, or until the cheese melts. Remove from the oven and when ready to serve, place onto serving plates and serve with the warm pepper sauce.