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Eggplant Rollups

Whip these up as an entrée or appetiser at your next ‘do’
Difficulty Level: Easy
Makes: 12-14


Olive Oil
2 medium eggplants, sliced lengthwise (about ½cm in depth)
1 large capsicum (any colour), sliced thinly and chopped (about 4-5cm in length)
½ red onion, diced
1 cup of mozzarella, shredded
1 teaspoon of Moroccan spice


  1. Place the eggplant in a single layer on a tray and sprinkle both sides with salt. Refrigerate the eggplant for at least 30mins then rinse and pat dry
  2. Mix together the capsicum, onion and Moroccan spice in a baking tray and bake at 220 C for 10-15mins, or until softened. Remove and set aside
  3. Pre-heat the grill. Brush both sides of the eggplant slices with olive oil and then grill them for 2mins on each side. Set aside to cool
  4. Now, roll up the eggplant and bake. Take an eggplant slice and top with 1 heaped teaspoon of the capsicum mixture and a sprinkle of cheese. Roll up the eggplant, secure with a toothpick and place on a baking tray. Repeat with the remaining slices and bake for 5mins or until the cheese is melted
  5. Serve hot with a nice dipping sauce