Aubergine Rolls – Delish Sisters

These are delicious little mouthfuls that can be served as a side to a meal or as a snack or canape at a party. They are beautiful to look at and the indulgent sundried tomato cream cheese with the fresh bursts of the little pomegranate rubies is a winning combination… even if we say so ourselves!


Aubergine Rolls

Makes 20 to 24 rolls

2 x Large Aubergines Mandolinned or thinly sliced length ways (we find we get 10 to 12 good slices out of a large Aubergine)

2 tubs or 460g Cream Cheese

80g Sundried tomato

30g Fresh Basil

1 x Pomegranate

1 tub shop bought or homemade pesto

Salt & Black Pepper


Basil Pesto: (keeps in an air tight container in the fridge for 2 weeks)

Blitz basil, garlic, olive oil and almonds together and then stir in the parmesan

125g fresh Basil

2 x garlic cloves

¾ Cup Olive Oil

½ Cup Grated Parmesan

½ Cup Toasted Almonds

Juice of 1 lemon

Salt & Pepper to taste



  1. In a blender pulse the cream cheese and sundried tomato together till well combined, pop this mixture into a bowl and into the fridge.
  2. Pan fry the thinly sliced aubergines until golden, but not too crisp as you’ll need them to be easy to roll.
  3. Place 1 heaped teaspoon of sundried tomato cream cheese mixture onto one end of the golden pan fried aubergine.
  4. Stud the cream cheese with pomegranate rubies and roll.
  5. Line your aunbergine rolls up on a platter and top with a teaspoon of basil pesto, fresh basil and more pomegranate rubies.

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