Finger Food & Party Snacks · Under 500 Calories · Vegetarian

Grilled Aubergine Rolls with Hummus

Aubergine rolls filled with hummus: pan-grill lengthwise slices, let them cool briefly, spread with hummus and roll up. Makes about eight rolls.

31.07.2019

Aubergine rolls filled with hummus, with toast as a serving suggestion

(Advertisement) I found the idea for these aubergine rolls in the fitness cookbook by Pumperlgsund and tried it myself. The pan-grilled slices are filled with plain hummus and rolled up. I used shop-bought hummus, but you can make your own.

Aubergine rolls with pale hummus filling and toasted bread triangles

Slice lengthwise and cook until flexible

Cut the aubergines lengthwise into slices about 5–7 mm thick. They need to be soft and flexible after cooking so they will roll without breaking. Cook in batches so each slice makes good contact with the hot pan.

Hummus-filled aubergine rolls beside an open cookbook

Cool briefly before spreading the hummus

Let the slices cool for about 5 minutes. Divide the 160 g hummus between about eight wide slices and roll them up carefully. The exact number depends on the aubergines. Toast shown in the photographs is a serving suggestion and excluded from the nutrition estimate.

For a homemade filling, see my hummus recipe.

Kitchen tip

Brush the measured oil thinly onto the slices. Arrange the finished rolls seam-side down to help them hold their shape.

Easy recipe

Grilled Aubergine Rolls with Hummus

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Aubergine rolls filled with hummus: pan-grill lengthwise slices, let them cool briefly, spread with hummus and roll up. Makes about eight rolls.

Prep time: 10 min
Cook time: 15 min
Yield: 8 rolls

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Ingredients

2eggplants, two medium, about600g total before trimming
160 ghummus
sea salt
pepper
1 tbspoil for brushing
Optional: toast

Instructions

Wash and dry the aubergines and remove the stalks. Cut lengthwise into slices about 5–7 mm thick. Select about eight wide slices for rolling; cook the narrow end pieces separately alongside them.
Measure 1 tablespoon oil and brush the slices thinly. Heat a grill pan or non-stick frying pan over medium-high heat.
Cook in batches for about 3–4 minutes per side, depending on thickness, until browned and soft all the way through. Lower the heat if necessary so they soften before burning. Season with salt and pepper.
Cool for about 5 minutes. Divide the 160 g hummus evenly between the wide slices, then carefully roll them up.
Arrange seam-side down and serve the small cooked end pieces alongside. Add toasted bread if desired.