Eggplant rolls with lupini bean filling

By the GetYourMacros team · 10 September 2026

Grilled eggplant slices rolled around a Mediterranean cream of lupini beans and sun-dried tomatoes.

• Time 25 min
• Course Main course
• Diet Vegan
• Cuisine Mediterranean

Ingredients (1 serving)

• 250 g Eggplant
• 160 g Lupin beans
• 20 g Sun-dried tomato
• Fresh basil to taste
• 10 ml Extra virgin olive oil
• 10 ml Lemon juice

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Slice the eggplant lengthwise into 5mm thick slices and grill them on a hot griddle pan until tender.
2. Peel the lupin beans if they have skin, and rinse them thoroughly to remove excess salt.
3. Place the lupini beans, sun-dried tomatoes, lemon juice, and half of the olive oil in a blender.
4. Pulse until you obtain a coarse, spreadable paste, adding a teaspoon of water if needed.
5. Stir in the finely chopped fresh basil leaves by hand.
6. Place a spoonful of the lupini mixture at one end of each eggplant slice and roll it up tightly.
7. Arrange the rolls on a serving plate and drizzle with the remaining olive oil.
8. Let the rolls rest for 10 minutes at room temperature before serving to allow the flavors to blend.

Tips

• Lupini beans are a fantastic low-fat protein source that provides a texture similar to ricotta when blended.
• You can add a pinch of chili flakes to the filling for a spicy Mediterranean kick.

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