Aubergine Mozzerella Rolls

Aubergine are an excellent cholesterol management food. They contain chlorogenic acid, which protects the LDL cholesterol from oxidation and also contains Nasunin,  which mops up damaging compounds. Many dieters avoid aubergines as they require oil to make them tasty. They are the perfect food for a low carb food plan.

A client introduced them to me as a crisp replacement to enjoy with steak and aside from burning my first batch, they have become part of my weekly shop.

Makes 2 servings      Carb 5g     Calories: 294

One Serving

Fibre Protein Carbohydrate Fat
4.5g 11g 5g 25.5g


Makes 2 servings

260g, 1 large Aubergine, slices lengthways

30ml, 2 tablespoons olive oil

100g mozzarella, sliced

100g, 1 medium tomato, sliced

fresh basil leaves

Balsamic vinegar, for drizzling

160g Rocket leaves


Cut the aubergine lengthways onto 10 thin slices and discard the outer 2 slices.Sprinkle the slices with salt and set them aside in a sieve for 20 minutes. Then rinse under cold water and then pat dry with paper towel.

Pre-heat the grill and place the slices on the grill rack, brushing the top of the slices with olive oil- grill for 3 to 5 minutes and then turn, brushing the other side with olive oil. Do not brown them at this point.

Remove from the grill and place a thin slice of mozzarella and a thin slice of tomato with a basil leave at the centre of each slice , season and then fold the aubergine over the filling. Cook under the grill until heated through and the mozzarella melt.

Serve with rocket side salad and a drizzle of balsamic vinegar