• Difficulty Easy


For those eggplant and zucchini fans this is a wonderfully colourful appetiser for a barbecue, but really these rolls are so easy and tasty that you might find you’ll make them often.

For these delicious Eggplant and Zucchini Rolls you can also try goat’s cheese instead of the bocconcini, or leave the cheese out altogether if you’re avoiding dairy.

Eggplant and Zucchini Rolls Ingredients

(Makes about 16 double rolls)

  • 2 large eggplants, sliced length-ways into 1cm strips
  • 4 zucchini, sliced length-ways into 1cm strips
  • 2 tbsp olive oil
  • 2 large buffalo mozzarella balls or 1 cup bocconcini balls, cut or torn into thin strips, or 1 cup fresh ricotta
  • 8 anchovies (optional)
  • cracked black pepper, to serve

Sunflower seed pesto

  • 1 cup sunflower seeds
  • 2 cups basil leaves
  • 2 garlic cloves
  • ½ cup olive oil
  • sea salt

Eggplant and Zucchini Rolls Method

  1. Put the eggplant and zucchini in a large bowl, add the oil and toss to coat well.
  2. Cook the eggplant and zucchini on a hot grill or in a large frying pan until golden on both sides.
  3. Allow to cool a little.
  4. To make the sunflower seed pesto, blitz together the sunflower seeds, basil, garlic, oil and salt in a food processor until fairly smooth.
  5. Spread about ½ teaspoon of the pesto on each vegetable slice, place an anchovy on top, and follow with a strip of cheese.
  6. Roll up each vegetable slice and serve on a platter.
  7. You may need to use a toothpick to keep the roll together.
  8. Finish with cracked pepper.

*Note: You can also layer the eggplant and zucchini, as we’ve done in the photo. Place a slice of zucchini on a piece of eggplant, then add the pesto, an anchovy and a strip of cheese and roll up.

Certified Organic Recipes – from Australian Organic
Credit: Janelle Purcell
  • Eggplant and zucchini rolls are so tasty looking – big thanks to you!


  • do you want to come and live at my house??? this sounds delish!


  • looks interesting great flavors though


  • Interesting ingredients in the pesto, will have to try! Thanks


  • Interesting recipe & I would never have thought to use sunflower seeds to make pesto


  • looks so tasty, must try this, thanks for sharing


  • that looks interesting, thanks for sharing


  • a very unique dinner party dish


  • So glad I’ve got all of these ingredients already in my fridge haha


  • Have never heard if sunflower seed pesto before.


  • they looks so fancy the way they are rollled


  • Sounds delicious, thank you for sharing


  • Thanks for sharing the recipe, however I don’t think this one will make it to my bucket list of recipes to try.


  • These look so cool!! Good for a party, but i think a bit fiddly foor a snck. lol


  • I am not a fan of egg plant, but a great recipe

    • Eggplant is so good and it does depend on the recipes. Always worth another try in recipes?


Post a comment
Like Facebook page

LIKE MoM on Facebook

Please enter your comment below
Would you like to include a photo?
No picture uploaded yet.
Please wait to see your image preview here before hitting the submit button.
Your MoM account

Lost your password?

Enter your email and a password below to post your comment and join MoM:

You May Like


Looks like this may be blocked by you browser or content filtering.

↥ Back to top

Thanks For Your Star Rating!

Would you like to add a written rating or just a star rating?

Write A Rating Just A Star Rating