Aubergine Stuffed with Cauliflower Rice And Spicy Sun-dried Tomato pesto

I tried making this for 3-4 times now it is perfect to post. I made this aubergine rolls for my husband’s birthday dinner and It was super hit my all friends just love it a lot. It has a perfect taste for parsley and mint. I just love personally mint and parsley. I made 20 aubergine rolls and it was finished in no time. It is a very good appetizer.

This recipe especially I’m posting for my friends!!

Total Time: 35 minutes
Preparation Time: 25 minutes
Cooking Time: 10 minutes
Serve: 8 – 10 rolls


Eggplant Slices

  • 2 eggplants
  • 2 tablespoon olive oil
  • salt and pepper to taste

Cauliflower Rice Filling

  • 2 cups cauliflower rice
  • 1 teaspoon olive oil
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1/4 cup pine nuts
  • 2 tablespoon virgin olive oil
  • 2 tablespoon raspberry wine vinegar
  • 1 garlic
  • salt to taste

Sun-dried Tomato Pesto

  • 1/4 cup pine nuts, toasted
  • 1/4 cup sun-dried tomatoes, soaked
  • 4 tablespoon olive oil
  • 1 teaspoon garlic minced
  • 1 teaspoon chili powder
  • salt to taste


  1. Slice the eggplants lengthwise into 1cm thick slices. Each Slice brush with olive oil, salt, and pepper. Grill the slices for approximately 5 minutes until golden in color and tender.
  2. while the eggplant is cooking, heat 1 teaspoon of olive oil in a skillet on medium heat. Add in the cauliflower rice and sauté for 3-5 minutes until softened. Transfer the cauliflower rice to a bowl and put in the fridge to cool.
  3. Once the cauliflower rice is cool, stir in the parsley, mint, pine nuts.
  4. In a small bowl whisk together the 2 tablespoon olive oil, raspberry wine vinegar, and garlic then pour over the cauliflower rice and stir.
  5. Toast pine nuts in a pinkish color. Cool completely.
  6. In a blender sun-dried tomatoes, pine nuts, olive oil, chili powder, garlic and salt to taste and grind a smooth paste.
  7. To assemble the rolls place 1 to 2 spoons of the cauliflower rice at the wider end of the eggplant slice and roll up. Repeat with the remaining slices.
  8. To serve drizzle the rolls with the sundried tomato pesto sauce and sprinkle with any additional parsley or pine nuts.