Try these delightful aubergine rolls with home made pesto on your veggie friends - they won't be disappointed!
Serves 4 as a main or 8 as a starter
Takes 50 minutes to make and 6-7 minutes in the oven
Per serving:
460kcals
40.3g fat (10.1g saturated)
13.8g carbs
11.3g protein
12.4g sugar
0.8g salt
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.
Leftover pesto keeps for 5 days, if chilled.
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.
© delicious. magazine
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