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19 Jun 1990

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

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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!

- 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

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.

Leftover pesto keeps for 5 days, if chilled.

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




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