| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Sami | Waitrose2 | 4 | servings |
INGREDIENTS
| 1 | 250 gram tub ricotta cheese | |
| 25 | g | Toasted pine nuts; (1oz) |
| 15 | ml | Fresh basil; chopped (1tbsp) |
| Salt and freshly ground black pepper | ||
| 175 | g | Waitrose Grilled Aubergines; (6oz) |
| 1 | lg | Ripe tomato |
| 20 | ml | Balsamic vinegar; (4tsp) |
| 115 | ml | Waitrose Extra Virgin Olive Oil; (4fl oz) |
| Salad leaves to serve |
INSTRUCTIONS
Mix together the ricotta cheese, pine nuts and basil and season. Put a spoonful at the end of each aubergine slice and roll up. If some of the slices are small, overlap two to make a larger slice, or if some are very large, cut in half. Put the tomato, vinegar, olive oil and seasoning in a blender or food processor and whizz until smooth. Press through a sieve and serve with the aubergine roulades and salad leaves. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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