Festive Aubergine & Courgette Rolls 

Karamanolis emmanouil ©

An eye-catching, healthy buffet addition suitable for all guests including vegans, these luscious Violife rolls capture all the flavours and goodness of the Med. They look wonderfully festive too!

Preparation Time: 30min
Cooking Time: 15min
Serves:  8-10 


  • 150g Violife Creamy Original vegan cheese
  • 200g Violife Greek White block, crumbled 
  • 2 aubergines 
  • 2 courgettes 
  • 3tbsp olive oil 
  • 1 garlic clove, crushed 
  • Zest of 1 lemon 
  • 2tbsp fresh oregano 
  • 20 large fresh basil leaves 
  • 10 semi-dried tomatoes, halved 
  • Salt and pepper, to taste 

To Make:

  1. Cut the aubergines and courgettes lengthways into thick slices. 
  2. Heat a griddle pan over high heat, brush the slices with olive oil and grill until golden. Set aside on kitchen paper to absorb any excess oil. 
  3. In a medium bowl combine Violife Creamy, Violife Greek White, garlic, lemon zest and oregano. Stir well, season and set aside. 
  4. To assemble, spread 1tbsp of the creamy mixture onto each aubergine and courgette slice, adding a basil leaf and half a dried tomato. 
  5. Roll up and use a toothpick to secure.