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Vegan aubergine roll-ups recipe

Vegan aubergine roll-ups recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Aubergine

Aubergine roll-ups with a vegan cashew cheese and pesto filling are baked in tomato sauce and make a colourful and filling vegan dish.

2 people made this

IngredientsServes: 4

  • Cashew cheese
  • 340g unsalted raw cashews
  • 2 tablespoons red wine vinegar
  • 2 teaspoons white miso
  • 1/2 teaspoon raw sugar
  • salt to taste
  • Pesto
  • 125g roughly chopped basil leaves
  • 40g roughly chopped raw walnuts
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons nutritional yeast flakes
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • Aubergine roll-ups
  • 1 large light purple aubergine, cut into 1/2cm slices
  • 1 1/2 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste
  • 500ml tomato-based pasta sauce, divided

MethodPrep:30min ›Cook:20min ›Extra time:7hr soaking › Ready in:7hr50min

  1. To make the cashew cheese: Place cashews in a large bowl and cover with water; let soak for 7 hours. Drain.
  2. Combine cashews, red wine vinegar, miso, sugar and salt in a blender; process until mixture is thick and creamy.
  3. To make the pesto: Combine basil leaves, walnuts, 4 tablespoons olive oil, nutritional yeast, lemon juice and garlic in a food processor; blend until pesto is smooth.
  4. Set oven rack about 15cm from the heat source and preheat grill. Line a baking tray with foil.
  5. Toss aubergine slices with 1 1/2 tablespoon oil, salt and pepper in a large bowl. Arrange aubergine on the baking tray.
  6. Grill aubergine slices until browned, about 5 minutes per side. Set oven temperature to 180 C / Gas 4.
  7. Spread half of the pasta sauce on the bottom of a baking dish. Place 1 tablespoon cashew mixture and 1 tablespoon pesto on the end of an aubergine slice; roll up. Place seam-side down in the sauce. Repeat with remaining cashew mixture, pesto and aubergine slices. Dot the aubergine with remaining pasta sauce. Cover dish with foil.
  8. Bake in the preheated oven until sauce is heated through, about 10 minutes.

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Aubergine Recipes

Hearty and fleshy aubergines are some of my favourite vegetables to use for vegetarian and vegan recipes. Known in the US as eggplants, they have a chunky texture which makes them a great meat replacement in vegan and vegetarian dishes.

They have a bitter/sweet flavour with delicious earthy notes and a spongy texture. You can grow them at home where they will need a warm and sunny spot to crop well.

Signature dishes for aubergine recipes such as ratatouille, moussaka, stew, tagine, baba ganoush, aubergine parmigiana etc… can easily be made meat-free by swapping meat for lentils or pulses.

Aubergines are also a star of Asian cuisines with dishes such as aubergine curry, stir-fry, tempura just to name a few.


What is Grilled Aubergine Roll-Ups with Spiced Lentils?

Grilled Aubergine Roll-Ups with Spiced Lentils is a spicy dish for dinner, which is alluring, highly fibrous, and a meal packed with iron. These are rolled up slices of perfectly grilled aubergine stuffed with a tasty mix of split bengal gram, which is cooked with tamarind paste and some spices.

This super healthy food can be served as a snack, or as dinner, and can be accompanied with some rice or tortilla.


Reader Interactions

Comments

October 13, 2019 at 10:54 am


It’s true, this dish is too pretty to eat! But it was very labor intensive. I knew the peppers would be too crunchy when used raw so I flash steamed them. I also added carrots (also slightly steamed to take the raw crunchyness away). A good substitute if you don’t have anything “orange” in color.

My issue was with the eggplant slices. I think I will use slightly shorter (maybe about 9-10 inches instead of 12 inch or longer eggplant). Thicker eggplant would also yield more strips. There were also several “thin, shorter” strips left over from the ends that I was unable to use.

I ended up using way more than 2 tablespoons of oil as I was cooking the eggplant slices because with no oil, they would start to burn rather than “cook.” I had to use paper towel to soak up some of the oil. This did give me the idea to “steam” the eggplant slices next time instead of pan cooking them to reduce the unnecessary calories to my dish. Incidentally, I wonder if the “monks” used oil to cook the slices or this a modern version of the original dish?

Thank you for posting this recipe. While it was labor intensive to chop and cook the eggplant slices, my 10 and 15 year olds had fun rolling their own dinner! It reminded them of making their own “gimbab.” We made this as a main dish.

Now that I’ve discovered your website, I will explore other recipes to try!

February 15, 2019 at 7:56 am

November 12, 2015 at 10:02 pm

Hi Hyosun, recently I saw a talk on YouTube given by Ven. Dae Ahn and was impressed by her creations. I had been intrigued by korean temple cooking and was happy to find a related recipe! Thanks for sharing this recipe – your recipe was amazing when I made it tonight – the mustard dressing was tangy and light (added a bit of maple syrup instead as I had no pear or maesil jung on hand)! I was wondering if that book (12 months of temple meals) was available in English? I’ve been searching for that book but no one seems to sell it? If you could maybe recommend where to search for it, it will be greatly appreciated!

November 17, 2015 at 12:32 am

Thank you, SC, for trying out the recipe! I don’t think the book is available in English. Sorry I couldn’t help you there.

Holly | Beyond Kimchee says

September 16, 2015 at 8:55 am

Oh, my! I agree, they are too pretty to eat!
Love the color combination in the rolls. They are mega healthy appetizer, too.


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27 Delicious Vegan Eggplant Recipes

A summary of simple, plant-based, gluten-free vegan (or eggplant) recipes. You can enjoy it without feeling guilty. If you want something delicious, nutritious, and slim during those hot nights, a perfect summer dish like stuffed eggplant or curry is always a good choice.

Whether you use aubergine or aubergine, this is one of the best vegetables in the world. When cooked properly it has a dreamy, creamy texture and can absorb almost all flavors.

And eggplant is a very versatile vegetable! Eggplant can be used in everything from curry recipes to vegan recipes such as noodle dishes, salads, sauces, and kabobs. Or stack it on a goat cheese ring for a fancy starter (try our best fun veggie recipes here).

27 delicious vegan eggplant recipes for eggplant lovers and skeptics. From sardine stuffing to sardine curry, there are recipes that anyone can make. Most recipes are gluten-free or gluten-free.

10 Minute Creamy Vegan Bean

Get Recipe

10 creamy minutes of vegan beans and eggplant casserole. Ideal for when you want to enjoy dinner quickly and easily. Try this tasty dish overnight and enjoy a hearty, healthy and holistic meal!

This casserole may contain just over 5 ingredients, but it only takes 10 minutes. It is completely vegan and packed with protein.

He’s been eating this for a week since I made it. So far, I’ve been eating it with brown rice, mashed potatoes, and roasted potatoes. Everything was great! I think my favorite so far is cutting small potatoes into four pieces and baking them. This is very similar to cooking in a lightened Patatabra bath.

Thai Basil Eggplant (vegan, gluten-free)

Get Recipe

This Thai Basil Eggplant is a healthy, vegan, gluten-free dish based on the favorites of popular restaurants! No need to fry, easy 5 minutes sauce and plenty of flavor!

If you’re making this dish with sweet chili tofu, lime or garlic pepper tofu, brown rice or quinoa, don’t miss Thai food! The point of this recipe is the brand of Hoishin sauce that I use. I have tried different brands, but the only one I really like is Khun Chun Hoisin Sauce.

Vegan Eggplant Rollatini Stuffed with Couscous and Pine Nuts

Get Recipe

Place the stuffed aubergine and the rolled one in a gratin dish coated with margarine or olive oil. Place between the center of the gratin and the eggplant. Sprinkle with chopped parsley or basil.

Classic Vegan Eggplant Parmesan

Get Recipe

Make a delicious and healthy meal a special dinner with vegan Parmesan eggplants made from homemade Parmesan cheese and mozzarella cheese.

This recipe is a parmesan vegan version of the classic Italian eggplant. Eggplant grilled with Parmesan cheese, two kinds of homemade cheese, and the sweet and delicious marine sauce will surely make you love this delicious meal.

Miso Glazed Eggplant Kebabs with Kale Seaweed Salad

Get Recipe

Let’s enjoy the aubergine miso glaze. Immediately bake the gently baked eggplant caramel miso glaze. With kabobs/kebabs, you can make the most of the delicious, gooey frosting that covers your bite.

We stay home and have parties. Based on this post, you can guess what you are doing the most lately. I’ll give you a clue. We want to stay in sweatshirts, but there may be a dance routine to apply a delicious miso glaze to the roasted eggplants …

It is salty and sweet, and the taste is perfect. And it’s really easy to cook this dish at home and so much easier on your wallet!

Instead of offering the whole eggplant, I started making kebabs with them. Kebab is always more fun. Seriously, I found grilling bite-sized eggplants to be great for two reasons.

First, it allows you to not only restrict the eggplant but also get a more delicious glaze around all the sides of the eggplant. Glazed is really about this dish. Then food + wooden sticks make a good time. This format is easy to eat and is a unique dish made for friends during the entertainment.

Vegan Eggplant Shakshuka w/ Tofu Scramble

Get Recipe

A dish with plenty of vegetables in a rich tomato sauce topped with flavorful tofu, and completed in 30 minutes!

This eggplant shakshouka is perfect for breakfast, lunch and dinner and is very easy to make. This dish uses simple, readily available ingredients and I like the fact that you can change it as you like!

Can’t access Anaheim Bell Peppers? Add more peppers! No olives? Go to Caper or leave it alone! Are you a fan of parsley? Coriander is an excellent alternative and goes well with the flavor of food. The list can go on and on. We’ve seen so many different versions of this recipe, so we recommend that you make it your own and enjoy it!

Eggplant curry

Get Recipe

This recipe may not be Italian, but it’s definitely delicious. After all, Italians love eggplant and I think it’s very important to use them in everything from pizza to sandwiches to pasta dishes.

In Turin, I lived in a small apartment near Italy’s largest farmer’s market, so (of course!) I had the opportunity to buy lots of fresh vegetables from the farmers every day to taste the eggplants.

Stuffed Miso Eggplant

Get Recipe

Slice it thickly, bake like a burger, grill to make homemade eggplant meatballs, and even make veggie bacon.

Recently when I saw the recipe from Steamy Kitchen, I stuffed Steamed Miso Eggplant with a mixture of ground beef and eggplant. I don’t know what other ingredients can be used to replace meat. The eggplant was the first choice for meat substitutes, but the double eggplant filling didn’t work.

Chickpea, Tofu, and Eggplant Curry

Get Recipe

This chickpea tofu eggplant curry is a delicious and easy-to-make weekday dinner recipe. It’s naturally vegan + gluten-free and super creamy with coconut milk.

When eggplant fans say that the eggplant curry they just made is one of the best curries they’ve ever made, it’s a good sign that you’re crazy about something. Wait to do? ?? One of the best? will purchase!

Roasted Eggplant Mushroom Salad – Vegan!

Get Recipe

Vegan Roasted Eggplant and Mushroom Salad is the perfect side or starter salad for any occasion!

I usually mix a plate of vegan aubergine and mushroom salad with another salad of my liking, so preheat the oven, chop up those veggies, and add some pure nut syrup and olive oil. Drain and put the tray in the oven and put it in the oven Roast.

Moroccan salad bowl with preserved lemons

Get Recipe

At least my taste buds. After the luxury of Duncan’s famous chocolate-orange twist and a six-step trial of another sweet recipe (coming soon), I thought it was time to make something healthy again.

As you know, I love making delicious bowls for lunch, which is my favorite, inspired by the taste of Morocco. Dive dreaming of a trip to the colorful Marrakech market.

Grilled Eggplant and Spinach Salad

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This Grilled Spinach Eggplant Salad is a wonderfully fresh, healthy, and warm seasonal meal. Eggplant is smoky & delicious. Smoked paprika & lemon sauce can further enhance the flavor.

It’s a great choice for a meatless diet and blows away the herbs in your life. Cooking lots of fresh herbs is one of the best ways to taste great without adding extra calories.

You can use the suggested herbs or add your own. This is the perfect recipe to use these garden herbs.

Low Carb Eggplant Bites

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These low carb eggplant bites are a great and satisfying way to enjoy eggplant. They were breaded with flavorful, delicious, crispy breadcrumbs and topped with fresh vegetables and cashew almond cheese sauce!

These low-carb eggplant bites are vegan, gluten-free, and low-carb. If you’re hungry for pizza but afraid of carbs, these delicious treats are for you! I realized I was hungry for a gluten-free pizza, but I didn’t have the diamond pizza I bought over the counter because I didn’t have all the ingredients to make a Mediterranean pumpkin pizza.

Eggplant and potatoes in tomato sauce

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This has become quite difficult for me. I’m trying to put up with it and never scream again, my favorite food! I am a foodie. I’m sorry about that. But this is very good food. again. It’s ridiculously easy and you can use the rest of the boiled potatoes here. Perfect for Monday through Friday dinners with eggplant, garlic, curry flour, and tomatoes.

Maghmour: The Moussaka from Lebanon

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In a world called Maghmour, a Lebanese moussaka, there is an amazing vegan mix of eggplant and chickpeas. It’s a dish you’ve probably never heard of outside of Lebanon and countries in the Middle East. It stops today. These are delicious and simple, so you need to know. Also, you will always be happy just by making and ate maghmour .

Vegan Eggplant Roll Ups with Black Bean-Potato Filling

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These vegan eggplant rolls are a type of dish that looks quite eye-catching for special occasions but can be made effortlessly for a casual dinner.

These roll-ups are not only completely vegan, there are no additional oils in the recipe. My only hope was to buy two aubergines instead of the other.

These vegan eggplant roll-ups are delicious dishes with Italian sparkles meant to warm your heart and soul! If you use a large eggplant and cook at work, double or triple the recipe. When made with pools or table salt instead of soy sauce, it is meat, milk, egg, and gluten-free.

Baked eggplant with lentils

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Rich and very delicious grilled eggplant using spicy garlic lentils, tomatoes, and fresh herb dressing.

The most common is the well-known large traditional large dark purple eggplant but in a variety of shapes and sizes. Eggplants are low in calories, high in fiber, and free of fat (although not very excited given the amount of oil they can absorb during cooking!).

Although not particularly rich in nutrients, it is rich in essential vitamins and minerals, and dark purple skin is thought to be rich in antioxidants. Say you can eat it anytime!

Vegan Quinoa Buddha Bowl With Eggplant And Spinach

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Vegan quinoa bowl is healthy, Eggplant. Spinach & Quinoa are a perfectly balanced plate of plant foods!

Since quinoa is a complete protein, quinoa bowls are naturally filling. Another great vegan quinoa lunch recipe is the Chicken Bean Quinoa Mason Jar Salad. Really colorful with cherry tomatoes and avocados, and you will love it too!

In this healthy dish, the eggplant plays the role of meat. Eggplant has a rich natural “meaty” flavor and is very filling! First the aubergine is made into cubes and completely roasted. Make this roasted eggplant as often as a simple side dish!

Baked Eggplant with Warm Quinoa Tabbouleh

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Is the weather nice except for the last few days? It seems that it is going straight toward summer after passing spring. Enjoying a warm night in a hammock. I hope more days will come this year!

When it’s very hot outside, people enjoy a much lighter meal than a heavy one. This is the perfect dish for that. I mainly bought eggplant and sprinkled vegan herring with yogurt sauce, but this time I baked it.

Roasted Eggplant Coconut Curry

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Nasu Curry is one of my favorite vegan dinners that I make at home. Spicy coconut curry with eggplant, beans & spices makes this meal a staple throughout the year.

A simple recipe for their homemade coconut curry was that I (for now) said goodbye and bottled curry sauce. Why not make curry from scratch with this simple and delicious DIY?

Curry dishes are definitely a table staple, so I thought it was time to learn how to make them from scratch. For whatever reason, I always thought homemade curry was complicated, time-consuming, and difficult to implement.

Vegan Stuffed Eggplant with Quinoa in Tomato Sauce

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Vegan Eggplant with Tomato Quinoa Sauce is a delicious light meal. So easy to make, and can be enjoyed as a hot or cold snack the next day.

Healthy and delicious vegan stuffed eggplant is a gem that you can make on a hot day. It is light, low in fat and does not require a lot of effort. In addition, it contains quinoa. Quinoa has an amazing ability to lighten food and at the same time give satisfaction.

This eggplant and quinoa recipe makes a great entree or side dish, perfect for family dinners and entertainment. This recipe will be very fast as you can make some ingredients in advance.

Eggplant sushi

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If you’re tired of regular muffins and the garden keeps feeding eggplants (nass) at a crazy rate, grab the sheets from my book and make eggplant sushi.

I know it’s not very common, but who cares if it tastes good? As vegans, we have to be a little more creative than others, which is what I like. When we visited Poland this winter, we went to a vegetarian sushi restaurant on the last day and we were in heaven.

Sticky soy aubergines on gingery peanut fried rice

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Pure vegetarian dishes with plenty of fragrant rice and chewy eggplants are an alternative to traditional fried foods. Filled with aromatic rice and sticky sweet aubergine, this vegan dish is a great alternative to classic stir fries.

Sweet Potato Crust Pizza with Roasted Eggplant

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The recipes are bright, creative, and always surprise with unique flavors, clever ideas or unusual flavor combinations. This is one of the many things I like most about this book.

If I am not encouraged or bored with the kitchen department, I know that flipping through its pages will immediately excite me. This book is indeed a gem. It will inspire you to eat more vegetables, cook according to the season, and be creative in the kitchen.

Eggplant Teriyaki Stir Fry

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Fried Eggplant Teriyaki Tofu! Healthy vegan and gluten-free lean meat dinners can be made in less than 30 minutes.

There are vegetables that you like and vegetables that you can tolerate. Tomatoes, spinach, broccoli, I can eat you every meal every day, but I still love you. Eggplant, you’re fine, it will be very popular in mid-summer, but I quickly forgot when the first leaf started to fall.

Even this sauce. Burnt aubergine with thick sweet and savory teriyaki sauce, I forgot about any warm feelings I shared in the past. Tender eggplant, fried tofu, and fragrant rice, this rice dish is amazing.


21 Spanish Vegan Tapas That Make You Feel At Home

You don’t need to travel overseas to experience Spanish-style tapenade and tapas. Let your taste buds transport you with these vegan tapa options you can make anytime at home.

These vegan tapas are perfect for entertaining, potluck or hors d’oeuvre with your favorite drink.

1. Olive Artichoke Crostini | Vanilla And Bean

Crunchy, garlicky, salty and spicy, olive artichoke crostini are a lighter appetizer to adorn your holiday or party table.

2. Easy Raw Beet Ravioli | Pickles 'N Honey

One of my favorite recipes for REAL. These raw beet ravioli are decadent + beautiful, but secretly easy to make. You'll LOVE the Almond Thyme Pâté filling.

3. Pesto Polenta Bites with Tomato Bruschetta | Joyful Healthy Eats

Crispy Polenta Bites with a Basil Pesto spread and topped with fresh Tomato Bruschetta. These Polenta Bites are quick, healthy, easy, and the perfect bite-size appetizer!

4. Vegan Calamari | Eat Figs, Not Pigs

A plant based spin on a classic and traditional calamari recipe that is sure not to disappoint! Our vegan calamari is crispy, light and absolutely delicious. You will never know it didn't come straight out of the sea!

5. Spanish Spinach Croquettes | Cilantro and Citronella

These Spanish spinach croquettes are a typical tapa in bars all around Spain. They’re simple to make and make a great vegan party finger food or appetizer!

6. Easy Vegan Corn Empanadas | From My Bowl

These oil-free Vegan Corn Empanadas are so simple to make, but don't skip out on any flavor! They're perfect for a party appetizers, potlucks, etc!

7. Easy Tomato Bruschetta with Balsamic Glaze | Ahead of Thyme

Entertaining has never been easier with this delicious, fresh and simple Italian appetizer. Try an easy tomato bruschetta with balsamic glaze today!

8. Ultimate Gazpacho Recipe | Cookie and Kate

This gazpacho recipe is the best! It's a refreshing chilled summer soup, perfect for your garden tomatoes and cucumber. Vegan and gluten free.

9. Lemon, Thyme and Garlic Marinated Olives | Delicious Everyday

Plump green Sicilian olives are marinated in lemon zest and juice, garlic and thyme for a totally addictive and delicious treat.

10. Vegan Mushroom Tapenade | Vegangela

This vegan mushroom tapenade made of savory mushrooms, olives and capers makes a great appetizer / hors d'oeuvre. Vegan & gluten-free!

11. Olive Tapenade | Vanilla and Bean

Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer. Ten minutes and you're done! Vegan + GF

12. Vegan Olivier Salad | Simple Vegan Blog

Although Olivier Salad is a traditional Russian dish, you can find it at many restaurants here in Spain. This recipe is healthier and cholesterol-free.

13. Patatas Bravas | Minimalist Baker Recipes

Simple patatas bravas just like you'd find in Spain, only healthier! Baked crispy potato wedges topped with a spicy tomato sauce. Keep it vegan by omitting aioli and cheese. Fresh herbs make a bright, earthy finish.

14. Creamy Quinoa Jalapeño Poppers with Coconut Bacon | Vegan Yack Attack

Creamy quinoa jalapeño poppers topped with smoky chipotle coconut bacon. So dreamy! And the perfect appetizer for game day.

15. Two-Bite Vegan Baked Potatoes | I LOVE VEGAN

The Little Potato Company's Fingerling potatoes are the star of this recipe! Thin-skinned with firm flesh and a unique flavour, their elongated shape makes them perfect for mini baked potatoes! Customize them with your favourite toppings or follow our directions for "Tex-Mex" or "Loaded" two bite baked potatoes. They're quick, easy, and simply delicious!

16. Smokey Spanish Potatoes | Sprinkles and Sprouts

Smokey Spanish Potatoes. Crisp, smokey, with a touch of citrus, these Spanish potatoes are a great side dish or as an appetiser with drinks.

17. Tempeh Bacon & Asparagus Canapés | Vegan Recipe

These Tempeh Bacon & Asparagus Canapés make a great appetiser or vegan addition to any buffet. They’re fancy enough to serve up for New Year’s Eve, but so easy to make that you might want them a bit more often than that!

18. Sweet Potato & Avocado Bites | Blissful Basil

These vegan sweet potato + avocado bites make the perfect crowd-pleasing appetizer! Sweet potato slices are tossed in olive oil, cumin, and paprika and roasted to tender perfection. A creamy mixture of avocado and lime juice is dolloped on top, and the little stacks are then garnished with a slice of tomato and radish sprouts. These bites are vibrant, zesty, and addictive!

19. Coconut Crusted Tofu with Green Curry Sauce | Ricki Heller

Quick and easy bites are crispy on the outside and a perfect pairing with sweet and spicy, creamy green curry sauce.

20. Vegan Tortilla Española | Keepin' It Kind

I did not think I would find a vegan version (Spolier Alert. ) but I totally did and it was better than I ever remember the egg-based dish being. I’ve recreated it, replacing the eggs with chickpea flour and extra-firm tofu. It is delicious and transports me right back to the wonderful, dimly-lit tapas bars I used to frequent.

21. Quinoa & Hummus Zucchini Roll Ups | Simply Quinoa

These delicious zucchini roll ups are made with a protein-packed filling of hummus and quinoa, along with fresh vegetables and herbs.


Caprese grilled eggplant roll ups

If you are a regular, you might remember I mentioned it was grilled cheese month when I shared my 'jammin' Jamaican' chicken grilled cheese not too long ago. Well, you can never get enough cheese, right? Especially when it's gooey and melty.

These caprese grilled eggplant roll ups have no bread and they're not really a sandwich. But it has gooey cheese, it's grilled and it's all delicious, so that's all that really matters.

I mentioned when I shared my romesco bacon grilled cheese a while ago that grilled cheese doesn't have the same popularity in the UK. However I am from a family of cheese lovers, so any excuse to have some cheese is a good one. My son will often ask for grilled cheese for lunch, and I completely understand why he likes it.

I've made a few delicious twists on the theme, like the ones above and my 'green Greek' grilled cheese. I debated making another more classic sandwich for this event, but then I got sidetracked by my grilled eggplant roll ups idea. But believe me, they're worth the diversion.

How to make caprese eggplant roll ups

These are so easy and quick to make, as all you do is slice everything up, grill the eggplant/aubergine then once it's almost done, add the cheese, tomato and basil on top. Let it cook a minute more before carefully taking the slices off the heat.

You will get a bit of liquid coming out from the tomato/cheese, so just drain that off a little as you roll them up and pin them together with a cocktail stick.

See just how easy these are to make in this short video:

These caprese grilled eggplant roll ups make a great snack or you can have a few of them for lunch, plus they'd look great on any appetizer table. The cheese loses it's gooey appeal as it cools, but the flavors are still great so they work well warm or room temperature. Fresh and summery, and naturally gluten free being bread-less, they're a great snack-like alternative grilled cheese.


Summer vegetable roll-ups

Cut each aubergine and courgette into 6 slices lengthways. Line a grill pan with foil and arrange the aubergine and courgette slices over it. Brush them liberally with oil, then season. Grill until lightly browned, then turn over and repeat. Remove and leave to cool, keeping the 2 vegetables separate.

Quarter the peppers and remove the seeds. Place on the grill, skin-side up, and grill until the skins are blackened. Transfer to a bowl and cover with foil. When cool enough to handle, peel off the skins.

Mix the ricotta and pesto with a little seasoning. Put an aubergine slice on your work surface and spread with a little ricotta mix. Cover with a courgette slice and spread with a little more ricotta mix. Top with a pepper slice, then roll up from one end and secure with a cocktail stick if necessary. Place on a platter and repeat with the remaining vegetables and ricotta mix to make 12 roll-ups.

Toast the pine nuts in a dry frying pan until golden. Drizzle a little oil over the roll-ups, then scatter with pine nuts and basil leaves. Serve at room temperature.