Chargrilled aubergine and red pepper roll-ups

    (12)
    51 min

    Thin slices of aubergine are chargrilled on the barbecue and rolled up with a filling of goat cheese and roasted red peppers. A quick and colourful summer starter!


    1 person made this

    Ingredients
    Serves: 4 

    • 1 aubergine, peeled and sliced lengthwise into thin slices
    • salt as needed
    • 1 tablespoon olive oil, or as needed
    • 1 pinch Italian herb seasoning, or to taste
    • 1 (125g) log goat cheese, softened
    • 2 whole roasted red peppers from a jar, drained and diced

    Method
    Prep:15min  ›  Cook:6min  ›  Extra time:30min drying  ›  Ready in:51min 

    1. Arrange aubergine slices on a large plate and sprinkle both sides with salt. Refrigerate until water has been drawn out, at least 30 minutes. Rinse aubergine slices and pat dry with kitchen paper.
    2. Preheat barbecue for medium heat and lightly oil the cooking grate.
    3. Lightly brush both sides of aubergine slices with olive oil and season with Italian herb seasoning.
    4. Cook aubergine slices on the preheated barbecue until charred lines appear, exactly 3 minutes per side. Spread goat cheese on 1 side of each aubergine slice and sprinkle with diced red peppers. Serve open-faced or rolled up.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (9)

    by
    10

    More, more, I want more! This is worthy of 10 stars! I wasn't sure what size eggplant to use - the one I used was about a medium size. I didn't use all of it, probably about 2/3 of it. I ended up slicing up 10 slices using my mandolin. The mandolin ensures even slices and is such a time-saver. Next time I will do about 12 slices (3 rollups per person)because I had a bit of goat cheese left over. I used a 12oz jar of roasted red peppers (there were 2 peppers in the jar), since I couldn't find canned. If you don't feel like dicing the peppers, you could also just cut them in strips and lay a couple down the middle of each slice of eggplant. The flavor of these is PERFECT, and this comes together easily. The first few I tried were warm, and then I later tried a couple that were room temp. Both delicious! Very impressive appetizer or side for company! Thank you BUSYBEE25 for the fabulous recipe!  -  01 Jul 2015  (Review from Allrecipes US | Canada)

    by
    2

    Had to substitute cream cheese for the goat cheese. Thanks for teaching us how to grill eggplant. We added garlic and Asiago cheese. Looks as elegant as it tastes.  -  27 Sep 2015  (Review from Allrecipes US | Canada)

    by
    1

    Easy to make and tastes great. Don't cut the eggplant too thin because it gets thinner as you grill it and can tear when you spread the goat cheese on it. I made it just like the recipe said, then, with the leftovers, I added tomato sauce and fresh basil which was delicious!  -  08 Aug 2016  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate