Categories: aubergine, starters, vegetables

Ingredients

• For the pesto
• 2 garlic cloves
• pinch salt
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp pine nuts
• handful fresh basil leaves
• 50g/2oz parmesan cheese, grated
• For the aubergine roulades
• 1 long aubergine, cut into 1/2cm thick slices
• 1 onion, peeled and cut into 8 wedges
• 2 tbsp olive oil
• salt and freshly ground black pepper
• 150g/5oz feta cheese, crumbled
• handful rocket (or fresh coriander leaves)

Directions

1. For the pesto sauce, place two cloves of garlic into a pestle and mortar with a little salt and pound to a paste.

2. Add the olive oil and balsamic vinegar and mix together.

3. Add the pine nuts along with a handful of fresh basil leaves and pound to form a coarse paste.

4. Add the grated parmesan cheese and mix well. (Alternatively place all of the pesto ingredients into a food processor and blend until smooth.)

5. Preheat the grill to medium.

6. Brush the aubergine and the onion wedges with olive oil and season with salt and freshly ground black pepper. Cook for five minutes under the grill, until golden brown. Turn the aubergine and onions and brush with olive oil again and return to the grill cook the other side.

7. To serve, spread the pesto sauce onto each slice of aubergine. Top with rocket or coriander leaves, followed by the grilled onions and crumbled feta cheese. Roll up each slice and serve warm

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