- Recipes
- Stuffed Aubergine Rolls with Goat’s Cheese, Tahini and Pomegranate
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Search results for 1 tsp (approx.) olive oil, for the pan
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Search results for 3 aubergines (approx. 1kg), cut lengthways into 5mm-thick slices (approx. 18 slices)
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Search results for 300g soft goat’s cheese (or use cream cheese)
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Search results for 1.5 lemons, zested and juiced
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Search results for 3 tbsp (approx.) pomegranate seeds, plus extra to garnish
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Search results for 1 handful mint, leaves picked and chopped, plus extra whole leaves
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Search results for 2 tbsp (approx.) extra-virgin olive oil, for drizzling
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Ingredients
- 1 tsp (approx.) olive oil, for the pan
- 3 aubergines (approx. 1kg), cut lengthways into 5mm-thick slices (approx. 18 slices)
- 300g soft goat’s cheese (or use cream cheese)
- 1.5 tbsp tahini
- 1.5 lemons, zested and juiced
- 60g walnut halves, chopped
- 3 tbsp (approx.) pomegranate seeds, plus extra to garnish
- 1 handful mint, leaves picked and chopped, plus extra whole leaves
- 2 tbsp (approx.) extra-virgin olive oil, for drizzling