Aubergine rolls with pesto

Name: Aubergine rolls with pesto
Prep time: 50 min
Cook time: 7 min
Total time: 57 min
Yield: Serves 4
Cuisine: Italian recipes

Easy
May 2007

Easy
May 2007

Serves 4
Hands-on time 50 min, oven time 6-7 min

A simple recipe of aubergine rolls with home-made pesto that’s delicious, impressive and suitable for vegetarians, too.

Vegetarian recipes

Nutrition: per serving

Calories: 460kcals
Fat: 0.3g (10.1g saturated)
Protein: 11.3g
Carbohydrates: 13.8g (12.4g sugars)
Salt: 0.8g

Nutrition: per serving

Calories: 460kcals
Fat: 0.3g (10.1g saturated)
Protein: 11.3g
Carbohydrates: 13.8g (12.4g sugars)
Salt: 0.8g

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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

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

Slice each aubergine lengthways into 4-5mm thick strips (discard the outer strips). You need 16. Season, brush with oil and stand for 5 min. Char on a hot griddle for 1-2 min a side. Set aside.
Blanch the other veg in boiling water, 1 at a time: carrots for 3 min; pepper for 2; and asparagus for 1, until just tender with a slight bite. Refresh in iced water. Drain, pat dry and set aside.
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.
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 min or until hot. Serve 4 each, with the pesto. Garnish with lemon wedges and salad leaves, if you like.

Method

Slice each aubergine lengthways into 4-5mm thick strips (discard the outer strips). You need 16. Season, brush with oil and stand for 5 min. Char on a hot griddle for 1-2 min a side. Set aside.
Blanch the other veg in boiling water, 1 at a time: carrots for 3 min; pepper for 2; and asparagus for 1, until just tender with a slight bite. Refresh in iced water. Drain, pat dry and set aside.
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.
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 min or until hot. Serve 4 each, with the pesto. Garnish with lemon wedges and salad leaves, if you like.