Grilled Aubergine Rolls Stuffed with Pisto and Manchego

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Smoky grilled aubergine slices rolled around a vibrant Spanish vegetable pisto and creamy Manchego cheese. This Spanish-inspired vegetarian recipe, ready in about 45 minutes, pairs medium aubergines, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium aubergines
• 1 medium, diced zucchini
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 4 medium, diced ripe tomatoes
• 1 medium, diced onion
• 3, minced garlic cloves
• 4 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 150 g, sliced thin Manchego cheese
• 8 fresh basil leaves

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Instructions

1. Step 1: Slice 2 medium aubergines lengthwise into 1/4-inch thick strips. Brush both sides with 2 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat a grill pan over medium-high heat and grill the aubergine slices for 3 minutes on each side until tender and grill marks appear. Set aside to cool.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for 4 minutes until softened.
4. Step 4: Add 1 diced zucchini, 1 diced red bell pepper, 1 diced yellow bell pepper, and 4 diced ripe tomatoes to the skillet. Stir in 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 15 minutes until the vegetables are tender and most liquid has evaporated, stirring occasionally.
5. Step 5: To assemble, place one grilled aubergine slice on a work surface, top with 2 tbsp of the cooked vegetable pisto, one thin slice of 150 g Manchego cheese, and one fresh basil leaf. Roll up tightly and secure with a toothpick if needed.
6. Step 6: Repeat with remaining aubergine slices and filling. Serve the rolls warm or at room temperature as a flavorful appetizer or side dish.