Aubergine Rolls with Cream Cheese & Tomato Sauce

Aubergine rolls with cream cheese and garlic tomato sauce

There are very few vegetable dishes that surprise me anymore—but this one completely changed the game. I’ll be honest: I’m not really a vegetable person. I mean, I cook with them, I serve them with meals… but rarely do they end up being the comfort food I crave on a quiet evening.

This aubergine roll recipe? Totally different story. I first tried it on a day when I needed something warm and easy—but still felt like a proper meal. I had aubergines on the counter and cream cheese in the fridge, and somehow, something clicked.

From that first bite, I was hooked. The aubergine gets so tender it practically melts in your mouth. The cream cheese filling is smooth, rich, and just a little tangy. And the tomato sauce brings everything together like a hug in a baking dish. It’s comforting, cozy, and ridiculously simple to prepare.

This dish is now on repeat at our place—especially on busy weekdays or cozy Sundays. I hope it becomes a favorite in your home too!

Aubergine rolls filled with cream cheese, with garlicy tomato sauce and parsley

Ingredients

2 large aubergines, sliced lengthwise

2 tablespoons olive oil

Salt and black pepper to taste

1 teaspoon dried basil

1 teaspoon garlic powder

200 g cream cheese

2 tablespoons chopped fresh parsley

1 can (400 g) peeled tomatoes

1 tablespoon olive oil (for the sauce)

1 clove garlic, minced

½ teaspoon chili flakes (optional)

Instructions

Preheat the oven to 200°C (400°F). Brush the aubergine slices with olive oil, season with salt, black pepper, dried basil and garlic powder, and roast them for about 15 minutes until soft.

While the aubergines are roasting, heat 1 tablespoon of olive oil in a small pan. Add the minced garlic and let it sizzle gently for 30 seconds. Add the peeled tomatoes, breaking them up with a spoon. Season with salt and black pepper, and let it simmer uncovered for 10–15 minutes until slightly thickened.

In a bowl, mix the cream cheese with chopped parsley and a pinch of black pepper. Once the aubergine slices are cool enough to handle, spread a spoonful of the cream cheese mixture on each slice and roll them up.

Pour half of the tomato sauce into a baking dish. Arrange the rolls seam-side down, then top with the remaining sauce. Sprinkle with chili flakes if you like, and bake for 15–20 minutes until bubbling and slightly golden on top.

Serve hot, straight from the oven, and if you like, finish with a sprinkle of fresh parsley on top.

Happy cooking!