Main content

Eggplant Rolls with Zucchini and Sunflower Seed Pesto

This recipe is from episode 37 of Good Chef Bad Chef series 3.


  • 1 large eggplant cut lengthways into 8, 1cm pieces

  • 2 zucchinis, sliced lengthways 1 cm thick

  • ½ cup sunflower seeds

  • 1 cup basil leaves

  • 1 garlic clove

  • ¼ cup olive oil

  • Sea salt and cracked pepper

  • 1 large buffalo mozzarella or bocconcini balls

  • 8 anchovies (optional)


  • 1.

    Grill eggplant, and zucchini on the BBQ.To make the pesto, blitz together the sunflower seeds, basil, garlic, olive oil and sea salt.

  • 2.

    Once your vegetables are cooked, allow them to cool slightly then spread a little pesto on each slice on veggie – about ½ tsp.

  • 3.

    Then place an anchovy (if using) on top followed by a little cheese. Roll up and serve on a platter.

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings