Grilled Aubergine Rolls Stuffed with Pisto and Manchego
Smoky grilled aubergine slices rolled around a vibrant Spanish vegetable pisto and creamy Manchego cheese. This spanish-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium aubergines, medium, diced zucchini, large, diced 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 leaves fresh basil leaves
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Repeat with remaining aubergine slices and filling. Serve the rolls warm or at room temperature as a flavorful appetizer or side dish.
Equipment for this recipe
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Frequently asked questions
How long does Grilled Aubergine Rolls Stuffed with Pisto and Manchego take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Aubergine Rolls Stuffed with Pisto and Manchego?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium aubergines from drying out.
Can I substitute ingredients in Grilled Aubergine Rolls Stuffed with Pisto and Manchego?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Aubergine Rolls Stuffed with Pisto and Manchego for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Grilled Aubergine Rolls Stuffed with Pisto and Manchego vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
