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Grilled Aubergine Rolls with Soft Ripened Goat’s Cheese & Plum Tomato Salsa

Yields4 ServingsPrep Time10 minsCook Time5 minsTotal Time15 mins

 1 aubergine
 300 g baby plum tomatoes
 150 g Soft Ripened Goat's Cheese (Chavroux Goat's Cheese Log)
 ¼ bunch of basil
 2 tbsp balsamic vinegar
 2 tbsp extra virgin olive oil
 1 tbsp minced chilli
 salt & pepper
 olive oil (for cooking)
Aubergine Rolls

Thinly slice aubergine into 12 slices. Brush both sides with olive oil.


Pre-heat grill or a grill pan and grill aubergines for 1-2 Minutes from each side or until soft.


Meanwhile, slice goats cheese, 12 baby plum tomatoes and finely chop a couple of basil leaves.


Pre-heat oven to 200°C/392°F. Place sliced tomatoes and a slice of goat's cheese in the middle of each of the cooked aubergine slices. Sprinkle with basil, season with salt & pepper and gently fold over the free edges creating a roll.


Place it on a baking sheet and bake for 5-7 Minutes or until golden & cheese has melted.

Spicy Tomato Salsa

Dice the remaining tomatoes, finely chop basil leaves. In a medium mixing bowl add tomatoes, basil, chilli and toss with balsamic vinegar, olive oil, salt & pepper.


Serve aubergine rolls topped with tomato salsa and some basil leaves. Enjoy!

Nutrition Facts

Serving Size 3 Aubergine Rolls

Servings 4

Amount Per Serving
Calories 236
% Daily Value *
Total Fat 11.25g18%

Saturated Fat 5.923g30%
Trans Fat 0g
Cholesterol 20mg7%
Sodium 251mg11%
Potassium 423mg13%
Total Carbohydrate 27.27g10%

Dietary Fiber 4.9g20%
Sugars 22.96g
Protein 8.78g18%

Vitamin A 34%
Vitamin C 17%
Calcium 8%
Iron 10%
Vitamin D 1%
Vitamin E 5%
Vitamin K 26%
Thiamin 9%
Riboflavin 21%
Niacin 9%
Vitamin B6 19%
Folate 10%
Vitamin B12 3%
Pantothenic Acid 14%
Phosphorus 21%
Magnesium 11%
Zinc 8%
Selenium 3%
Copper 48%
Manganese 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.