Summer BBQ Aubergine Rolls with Red Pesto. This is a quick and easy vegetarian recipe option for when barbecuing. So don’t panic if you suddenly hear your teens have turned vegetarian or you have vegetarians coming round for lunch!
Summer BBQ Aubergine Rolls with Red Pesto
Servings 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
- 250 g buffalo mozzarella
- Pesto:
- Bunch of basil leaves
- 1 tbsp pine nuts
- 125 g pecorino grated
- 175 ml virgin olive oil
- 12 sun blushed tomatoes
- 1 clove of garlic
- 50 ml double cream
Instructions
- Cut the top and bottom off the aubergines and slice lengthways about the width of a pound coin
- 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
- For the filling, simply blanch the vegetables in batches (eg peppers, then asparagus etc) and drain on kitchen paper
- 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
- 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
- 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…
This is a lovely summer time recipe for the BBQ.
For more lunch time inspiration, check out our Recipes section
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