Aubergine Roulade with Lemon and Tarragon Sauce


To make a roulade which serves 4, you just need 3 large aubergines and  a pack of Jus’ Roll puff pastry (such a discovery when I found out this was vegan)! It looks and tastes really impressive, so you’d never know about the miniscule ingredients list. The dish takes a while to cook but minimal effort to prepare, so it’s great if you’re at home but busy. The lemon and tarragon sauce is a nice accompaniment, but the roulade is quite moist anyway. The aubergine cooking method is inspired by Ottolenghi but simplified a bit.

Ingredients for lemon and tarragon sauce:

– 1 carton of soya cream

– Zest of 3 lemons

– A generous sprinkle of fresh or dried tarragon

How to make the aubergine roulade:

1. Preheat the oven to gas 7 (220 C)

2. Top and tail the aubergines and place on a baking tray, whole.  Roast for about 45 mins-1 hour until the skins are really charred and the aubergines feel soft when a knife is inserted. You can turn  them once half way through cooking but this isn’t essential.

3. When the aubergines are ready, remove from the oven, cut open lengthways and scoop out the flesh. It may help to steady the aubergine with a fork and scoop out the flesh with a spoon. You may want to cut up some of the larger pieces (kitchen scissors are useful for this).

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4. Roll out the pastry and place the aubergine in the centre, leaving a bit of a margin.


5. It would probably work fine to bake  it like this and make an aubergine tart. If you’re feeling brave though, you could try and roll it up. It would be dishonest to pretend that this is easy to do, but it gets easier with practice and even if it looks messy it will still taste great. Start at the short edge and roll up fairly rapidly.

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The main challenge is ensuring that the pastry doesn’t stick to the work surface, so maybe try scattering this with a little flour. I tried using grease proof paper but I don’t think it was all that helpful. The filling may well squidge out of the side a little, but just push it back in with a spoon- no one will know!


6. Bake in the oven until golden and puffy. I found it took about 15 mins on gas 7 ( 220 C) followed by 10 mins on gas 6 (220 C).


To make lemon and tarragon sauce:

Just add it all to a pan and simmer gently for about 5 mins.



3 thoughts on “Aubergine Roulade with Lemon and Tarragon Sauce

  1. Pingback: When not to do what it says on the packet | Diary of a Vegan in a Hurry

  2. Pingback: When to think before you bin | Diary of a Vegan in a Hurry

  3. Pingback: How to create a delicious buffet without cooking | Diary of a Vegan in a Hurry

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