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.