Aubergine rolls baked with halloumi, rocket and red peppers

This moreish meat-free recipe packs a punch with parmesan, pesto and halloumi. It comes to us from Luscious Vegetarian by Sonia Cabano and Jade de Waal.

Serves: 4 people


1 x 410g can chopped tomatoes
1/4 cup (60 ml) olive oil
salt and pepper
2 medium brinjals
1/4 cup (60 ml) tahini
1 large or 2 medium deseeded red sweet peppers
200 g halloumi cheese
50g rocket leaves
1/4 cup (60 ml) basil pesto
1/4 cup (60 ml) parmesan or bread crumbs


Preheat the oven to 200 °C. Lightly grease a baking tray. Pour the can of tomatoes and 3 T (45 ml) of the olive oil into a baking dish and season. Set aside.

Slice the aubergines lengthways into 75 mm-thick slices. Brush lightly on both sides with the remaining olive oil, season and roast on the greased baking tray for about 15 minutes until golden brown. Remove and cool, but leave the oven on.

Brush one side of each aubergine slice with tahini. Cut the peppers and halloumi into strips about 5 mm thick. Place a few strips of pepper and halloumi horizontally across the thin end of each aubergine slice, add a few rocket leaves and a little drizzle of pesto. Roll up the aubergine slices around the filling and place in the baking dish with the tomatoes. Sprinkle over the breadcrumbs or Parmesan and bake for 35–40 minutes until golden brown.

Extracted from Luscious Vegetarian by Sonia Cabano & Jade de Waal (Random House Struik).

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