This recipe is taken out of one of my many 'healthy' cookbooks - Honestly Healthy. It is a fantastic recipe and a perfect starter that is really tasty, full of flavour yet doesn't fill you up, allowing you to enjoy the main course. One of my favourite starters!

*Adapted recipe from 'The Honestly Healthy Cookbook' by Nathasha Corret & Vicki Edgson

2 Aubergines
Olive oil
60g Pine nuts
10g Flat leaf parsley *feel free to add a bit of basil or mint if you have it
1 Large garlic clove
50g feta
A handful of rocket leaves
Wedge of lime
Freshly ground pepper
Sea salt


  1. First make the pesto by blending the pine nuts, garlic, parsley and 2 tbsp olive oil (*you may find you need to pour in a bit more to get it moving in the food processorin a food processor, until it looks like a rough paste, add more oil if needed. Add some seasoning.
  2. Slice the aubergines lengthways into slices of about 5mm thickness. Try not to make them too thin though otherwise the rolls will just fall apart. 
  3. Drizzle with oil and bake in a pre-heated oven at 180'c for 15minutes or until soft and tender. This will ensure that they melt in your mouth!
  4. Heat a heavy rigged griddle pan and score the aubergine slices on both sides.
  5. Spread the pesto down the centre of the aubergine slices, top with crumbled feta and roll carefully before securing with cocktail sticks. 
  6. Serve the rolls on a bed of rocket leaves and drizzle with a bit oil and a squeeze of lime juice.

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