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!
RECIPE
*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
A handful of rocket leaves
Wedge of lime
Freshly ground pepper
Sea salt
METHOD
- 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 processor) in a food processor, until it looks like a rough paste, add more oil if needed. Add some seasoning.
- 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.
- 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!
- Heat a heavy rigged griddle pan and score the aubergine slices on both sides.
- Spread the pesto down the centre of the aubergine slices, top with crumbled feta and roll carefully before securing with cocktail sticks.
- 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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