Chargrilled aubergine and red pepper roll-ups

    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

    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

    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.

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