Aubergine rolls with goat cheese and pistachios

Shirley Vincent
very easy
5 1
30 mins
30 mins


Servings: 16
  • 2 small aubergines (approx. 250 g each)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 4 TABLESPOONS Olive oil
  • 2 Spring onions
  • 1 TABLESPOON Pistachio kernels
  • 200 g Crottin de Chavignol cheese
  • 3 Stem(s) purple basil
  • 7-10 Tbsp wooden skewers


  1. 1

    Wash and clean the aubergines and cut them in half lengthwise. Slice or cut 4 slices lengthwise from each half. Season aubergine slices with salt and pepper and place them next to each other on a baking tray brushed with 1 tablespoon of oil.

  2. 2

    Coat the surface of the aubergines thinly with approx. 1 tablespoon of oil and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 10-15 minutes.

  3. 3

    In the meantime cut the rest of the eggplant into very small cubes. Heat 2 tablespoons of oil in a large frying pan. Fry the aubergine cubes for 5-6 minutes while turning. Wash and clean the spring onions and cut into fine rings.

  4. 4

    Place the aubergine cubes in a bowl and season with salt and pepper.

  5. 5

    Roast the pistachios in a pan without fat. Take them out, let them cool down and chop them into small pieces. Crumble the cheese. Wash basil, shake dry and chop the leaves of 2 stems finely. Add cheese, pistachios and basil to the eggplant cubes, season to taste.

  6. 6

    Remove aubergine slices from the oven and let them cool down a little. Spread the mixture over the aubergine slices and wrap the ends over them, then pin them firmly with a wooden skewer. Garnish with the rest of the basil.

Nutrition Facts

50 kcal
1 g
5 g
2 g