Vegan Aubergine Rolls
Vegan aubergine rolls with a creamy blanched almond filling make an elegant plant-based starter or light main course. The Thermomix TM7 grinds the almonds, blends them with lemon juice and cumin into a silky dairy-free cream, and heats the agar agar mixture to set the filling firmly. A refined, fully vegan recipe prepared with precision and ease.
About this recipe
Vegan aubergine rolls Thermomix TM7 are a refined plant-based starter that looks far more complicated than it is. Searching for vegan recipes for your all-in-one kitchen machine often leads to bland results, but these rolls deliver real character: soft, savoury aubergine wrapped around a creamy filling of blanched almonds, freshly squeezed lemon juice, cumin and paprika. The TM7 grinds the almonds to a fine powder in seconds, then blends them with water and seasoning into a dairy-free cream that is noticeably smoother than anything achieved with a hand blender. Agar agar, gently heated in the mixing bowl, sets the almond cream so the rolls hold their shape when sliced. This makes the recipe ideal for a quick dinner-party starter, a light vegan lunch or meal prep, as the rolls can be made ahead and chilled. If you want an elegant, gluten-free and lactose-free opener that showcases what a Thermomix can do, these aubergine rolls are a rewarding choice.
Preparation tips
- Slice the aubergines lengthwise into even, thin strips so they roll up neatly around the almond cream; a mandoline gives the most consistent thickness and prevents torn rolls.
- Make the almond filling a day ahead and let it set fully in the fridge, as the agar agar firms up completely when cold, making it much easier to portion onto the aubergine strips.
- For a milder, kid-friendly version, reduce the paprika and cumin and add a spoonful of nutritional yeast to the almond cream for a savoury, cheesier flavour children enjoy.
Recipe variations
- Swap the blanched almonds for cashews and season the cream with smoked paprika and a splash of soy sauce for a smoky, more indulgent version that pairs beautifully with grilled vegetables.
- In summer, top the rolls with finely grated zucchini and fresh herbs, or in winter fold roasted red pepper purée through the almond cream for a warmer, festive colour and sweetness.
Thermomix TM7 Benefits
- The TM7 grinds blanched almonds into a fine, even powder in seconds, giving the vegan cream a silky base without grainy bits.
- Weighing the water and lemon juice directly in the mixing bowl saves dirtying a separate scale and keeps the almond cream ratios exact.
- Gentle heating of the agar agar mixture in the Thermomix prevents scorching, so the filling sets firmly without sticking or lumps.
- Mixing the almond cream with cumin, paprika and garlic powder in one bowl gives a uniformly seasoned filling, far more consistent than stirring by hand.
- Steaming the aubergine strips in the Varoma keeps them tender and pliable for rolling without turning soggy or waterlogged.
Ingredients
- blanched almonds
- water
- freshly squeezed lemon juice
- cumin seeds
- ground white pepper
- garlic powder
- fine sea salt
- paprika
- agar-agar
- filtered water