Grilled aubergine roulades with tomato vinaigrette

4 servings

Ingredients

Quantity Ingredient
1 250 gram tub ricotta cheese
25 grams Toasted pine nuts; (1oz)
15 millilitres Fresh basil; chopped (1tbsp)
Salt and freshly ground black pepper
175 grams Waitrose Grilled Aubergines; (6oz)
1 large Ripe tomato
20 millilitres Balsamic vinegar; (4tsp)
115 millilitres Waitrose Extra Virgin Olive Oil; (4fl oz)
Salad leaves to serve

Directions

Mix together the ricotta cheese, pine nuts and basil and season. Put a spoonful at the end of each aubergine slice and roll up. If some of the slices are small, overlap two to make a larger slice, or if some are very large, cut in half. Put the tomato, vinegar, olive oil and seasoning in a blender or food processor and whizz until smooth. Press through a sieve and serve with the aubergine roulades and salad leaves.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes