Aubergine, pepper and goats cheese rolls

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This recipe is classed as easy

Rating 2.97 / 5 (34 votes)

Prep time:
5 min
Cook time:
10 min

Diabetes UK whips up a tasty meat-free grilled dish, delicious served with spicy tomato sauce and a chunk of crusty bread


1. Preheat the grill to high. Brush both sides of the aubergine slices with the oil.
Place on baking sheets with the pepper halves (skin side up) and grill for 5–7 minutes, turning the aubergine slices halfway through the cooking time.

2. Put the peppers into a plastic bag and tie securely. Set aside until cool, then remove the skin – it should peel off relatively easily – and finely chop the flesh.

3. Mix together the lemon rind, breadcrumbs, pesto, pine nuts, soft goats cheese, herbs and chopped pepper. Divide the mixture between the aubergine slices, roll each one up from the shortest end and secure with a cocktail stick. Set aside.

4. When ready to cook, place over a medium heat and cook for 2–3 minutes on each side until nicely charred and the filling is oozing.

Recipe supplied by Diabetes UK

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