Veggie&Cheese Eggplant Rolls with Pesto Sauce.

Another recipe for Ramadan.


  1. Eggplants, skinned (skinning is optional) and cut in slices
  2. Shredded zucchinis
  3. Shredded carr


  4. Bell Peppers
  5. onions
  6. Garlic
  7. Salt and Pepper
  8. Worcestershire sauce
  9. Soy Sauce
  10. Light condensed milk (Carnation,Rainbow)
  11. Olive oil
  12. Parmesan cheese
  13. Light mozzarella Cheese
  14. A good brand of Pesto (Or tomato sauce, or this sauce)


  1. Sprinkle salt on each eggplant slice. making sure you rinse them afterwards and pat it dry.
  2. Brush the eggplants with olive oil, and grill them on both sides until both sides are nicely browned.
  3. In a pot, saute` the onions with a TBS of olive oil, once they’re softer, add the salt, pepper and Garlic.
  4. Keep mixing, then add the carrots and bell peppers. wait for 3 more minutes then add the zucchini.
  5. Add couple of splashes of both sauces then mix in the cheeses.
  6. Add a splash of the light condensed milk.
  7. Take some of the stuffing and put it on an eggplant slice. Wrap it and place it in the dish. Repeat until the dish is full
  8. Pour Pesto sauce on top of the rolls then bake the dish for 15 minutes in a preheated oven.

That’s it. I noticed the eggplants were a little bitter, so there are 2 ways to fix it(already added to the recipe). You either skin it, or treat it with salt. I’ll partially skin it next time and sprinkle it with salt, wash it and let it dry before grilling it.This is very important :)

Bon Appetit!


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6 thoughts on “Veggie&Cheese Eggplant Rolls with Pesto Sauce.

  1. Looks Delicious. I do have some eggplant lying around!So something of the sought might be coming up! Thanks for the post.

    But just one thing I can’t use store bought Pesto. I’m no purist, but I can’t bring myself to buy store bought pesto, pizza sauces etc when its easy to make at home. But then, you never know, specially when it looks so bright and green.

  2. hey Kulsum,

    the one I used was home made. hense the brighter green color :)
    I ommitted the pine nuts to make it lighter

    if I’m buying pesto, it’s either organic pesto or Marks and spencer’s. Love it’s taste.

  3. Hey Basma this looks really yum!

    We Would love it if you post about your home made pesto sauce. I love home made sauces and salad dressings. Much tastier than store bought! Can you also mention how long it can stay in the fridge? Many thanks :)

  4. yours truly,

    its Basil, garlic, salt and pepper, pine nuts, parmesan cheese and olive oil.

    I don’t know how long it would stay, mine usually finishes way before it gets spoiled.

  5. يعطيج الف عافيه شكلها لذيذ مع اني ما احب البيديان


    عفوا بس بالنسبة للبصل اهو للحشوة مثل القرع والفلفل الأخضر؟

    والا للحماس نفس الثوم

    يعني بصله متوسطه أقطعها صغار وفص ثوم؟

    وبالنسبة للبستو المكونات اللي حاطتهم تخلطينهم يميع وبس؟

    وشلون على الكميات؟ شكثر ريحان شكثر صنوبر شكثر ثوم؟ الصنوبر محموس والا على على عداله؟

  6. خالد

    الله يعافيك,

    البصل يتقطع شرايح و ينطبخ أول شي مع الثوم و البهارات, بعدين تزيد الكوسى و الجزر
    يعني حجمه نفس حجم الجزر و الكوسى

    و البستو, انا أسويه على النظر
    تقريبا, شدة بازل, مع 3-4 فصوص ثوم على حسب الطعم, و ملح و فلفل اسود, و نص كوب صنوبر محمص و نص كوب زيت زيتون و نص كوب الى ثلاث ارباع كوب برمزان

    ابدي بالبازل و الثوم و الصنوبر و الملح و الفلفل الاسود, بعدين اخلط الزيت زيتون بالتدريج و ضيف عليه الجبن بالاخير.

    حق هالوصفة, ما حطيت صنوبر و زدت عليه ماي عشان ما يصير ثقيل.. عشان جذي لونه فاتح. المرة الياية راح أسويه بالوصفة اللي كتبتها لك

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