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Summer BBQ Aubergine Rolls with Red Pesto
Summer BBQ Aubergine Rolls with Red Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Aubergines
  • Oil for griddling
  • Salt and pepper
  • Juice of 1 lemon
  • Filling:
  • 2 red peppers
  • 6 spears of asparagus
  • 3 carrots, cut into strips
  • 250g buffalo mozzarella
  • Pesto:
  • Bunch of basil leaves
  • 1 tbsp pine nuts
  • 125g pecorino, grated
  • 175ml virgin olive oil
  • 12 sun blushed tomatoes
  • 1 clove of garlic
  • 50ml double cream
Instructions
  1. Cut the top and bottom off the aubergines and slice lengthways about the width of a pound coin
  2. Season well and brush each side with olive oil. Let them sit for approx. 5 mins then griddle on a very hot barbecue griddle pan until charred on each side
  3. For the filling, simply blanch the vegetables in batches (eg peppers, then asparagus etc) and drain on kitchen paper
  4. For the pesto – in a food processor, blend the nuts, garlic, sun blushed tomatoes, then add the basil, cheese and oil. Check for any seasoning, then add the cream
  5. To serve – lay out the slices of aubergine, then place a little pile of the vegetables and mozzarella at the end of a slice and roll up. Secure with a cocktail stick, drizzle with a little more oil and just warm through on the barbecue
  6. Use two or three rolls per serving, squeeze over some lemon juice and top with the creamy red pesto. This can be cold or warmed gently in a pan.
Notes
Best eaten immediately, so if picnicking, take that portable BBQ with you or entertain in your garden…
Recipe by Lunchbox World at http://lunchboxworld.co.uk/summer-bbq-aubergine-rolls-with-red-pesto/