Try these delightful aubergine rolls with home made pesto on your veggie friends - they won't be disappointed!
Ingredients
- 3 aubergines, topped and tailed
- Extra-virgin olive oil, for brushing and drizzling
- 2 small carrots, cut into matchsticks
- 1 red pepper, deseeded and sliced
- 16 fine asparagus spears, trimmed
For the pesto
- 1 garlic clove, roughly chopped
- 100g SunBlush tomatoes in oil, drained
- 2 tbsp pine nuts
- 20g fresh basil leaves
- 75g vegetarian Parmesan, finely grated
- 125ml extra-virgin olive oil
- 2 tbsp double cream
Method
- 1. Slice each aubergine lengthways into 4-5mm thick strips (discard the outer strips). You need 16. Season, brush with oil and stand for 5 minutes. Char on a hot griddle for 1-2 minutes a side. Set aside.
- 2. Blanch the other veg in boiling water, 1 at a time: carrots for 3 minutes; pepper for 2; and asparagus for 1, until just tender with a slight bite. Refresh in iced water. Drain, pat dry and set aside.
- 3. Make the pesto. In a food processor, coarsely blend the garlic, tomatoes and nuts. Add the basil, cheese and oil and whizz again. Season. Stir in the cream.
- 4. Preheat the oven to 180°C/fan160°C/gas 4. Lay some vegetables at the end of each aubergine slice. Roll up to secure and pop in a large baking dish. Drizzle with oil and bake for 6-7 minutes or until hot. Serve 4 each, with the pesto. Garnish with lemon wedges and salad leaves, if you like.
Nutritional info
Per serving (based on 4): 460kcals, 40.3g fat (10.1g saturated), 13.8g carbs, 11.3g protein, 12.4g sugar, 0.8g salt
Chef's tip
Leftover pesto keeps for 5 days, if chilled.