Zucchini and Eggplant Basil Pesto Roll Ups

  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Heat up the grill pan.

Slice zucchini and eggplant thinly into long strips (approx 0.5cm thick)

Season zucchini and eggplant with salt and pepper and put them on the grill, long enough to get the chargrilled effect.

While grilling the zucchini and eggplant, make your pesto by adding walnuts, garlic cloves, fresh basil, lemon juice and olive oil to food processor. Add salt and pepper.

Marinate your minced chicken with the pesto paste. Add anchovies. Pan fry the mixture until the meat is brown and cooked through.

Pan fry chorizo, diced bacon and mushrooms separately and mix into the pesto mixture.

To prepare your roll ups, spread some pesto mince mixture on zucchini and eggplant strips. Roll them up neatly and use a toothpick to hold them up tightly. This recipe caters for 4 people (5 pieces each person).


  • 1 bunch of fresh basil
  • 1 zucchini
  • 1 eggplant (large)
  • 500g minced chicken
  • 150g diced bacon
  • 1 chorizos, sliced thinly
  • juice of 1 fresh lemon
  • 1/2 cup walnuts
  • 2 cloves of garlic
  • 2 pieces of anchovies, 150g mushrooms (sliced ithinly)


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