Stuffed Aubergine Rolls with Goat’s Cheese, Tahini and Pomegranate
By OcadoLife
Published on 16 September 2024
Sweet, salty, tangy and easy to whip up, these Stuffed Aubergine Rolls with Goat’s Cheese, Tahini and Pomegranate make an impressive starter – the recipe makes about 18 rolls. Rustle them up as part of a feasting menu from food writer Saghar Setareh, who draws on Italian influences and her Iranian roots to create mouthwatering dishes.Time and servings
45 minsTotal time
15 minsPrep time
30 minsCooking time
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
Method
Step 1
Heat a large griddle pan over a medium-high heat and brush lightly with oil. Season the aubergine with salt and cook in batches for 3-5 mins on each side or until softened, with griddle marks, add a little more oil for each batch and pressing down with a spatula if you need to. Remove to a plate to cool.Step 2
For the filling, mix together the cheese, tahini, lemon zest and juice, walnuts, pomegranate seeds and chopped mint.Step 3
To assemble, dollop a tablespoon of the filling on to each aubergine slice and roll it up; place on a tray. Repeat until everything is used up; chill for at least 30 mins. Just before serving, drizzle with extra-virgin olive oil and scatter over the extra pomegranate and mint.Step 4
Recipe Tip: Allow at least 30 mins extra time for chilling.