Confirm

Are you sure?

Comfirm Cancel

Login http://www.becomegorgeous.com/users/auth/facebook

Or Login using BecomeGorgeous

Register

Please fill the form below and follow the further instructions.

By registering, you are agreeing to the terms and conditions.
We will not sell, rent or give your email to anyone so don't worry about spam.

Recommended

http://www.becomegorgeous.com/users/auth/facebook
Password Recovery

You are about to receive a email from us please make sure to check your spam or junk folder and add our email email@bg.com to your contact list.

Thank you!

stephanie

Large

Gemini

Status

General
Female
19 Jun 1990

About
The name's Steph. 18 years old. Living, learning, & loving life.
Taken by the most amazing man. Loves animals, Apple Bottoms, Baby Phat, beaches, boots with the fur, bubble baths, champagne, Chanel, Christian Dior, Ed Hardy, Gucci, Kim Kardashian, kisses, lace, love, makeup. MTV, perfume, pinkMore saduisahduiash dsau

  • 72 Rank

  • 877 Points

Published on: 11 Dec 2008 by angelscrush

Aubergine Rolls with Pesto

Try these delightful aubergine rolls with home made pesto on your veggie friends - they won't be disappointed!

INGREDIENTS
- 3 aubergines, topped and tailed
- Extra-virgin olive oil, for brushing and drizzling
- 2 small carrots, cut into matchsticks
- 1 red pepper, deseeded and sliced
- 16 fine asparagus spears, trimmed For the pesto
- 1 garlic clove, roughly chopped
- 100g SunBlush tomatoes in oil, drained
- 2 tbsp pine nuts
- 20g fresh basil leaves
- 75g vegetarian Parmesan, finely grated
- 125ml extra-virgin olive oil
- 2 tbsp double cream

HOW TO MAKE
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.

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.

TIP
Leftover pesto keeps for 5 days, if chilled.

NUTRITIONAL INFORMATION
Per serving:
- 460kcals
- 40.3g fat (10.1g saturated)
- 13.8g carbs
- 11.3g protein
- 12.4g sugar
- 0.8g salt

Tags:

fitness

Comments

Add a Comment

* Please Add A Comment

Anonymous

Thank you for submission! Your comment will be displayed after getting approval from our administrators.

Connect With
Or Pick a name