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Add a photoServings: 4
Ingredients
- 1 x 250 gram tub ricotta cheese
- 25 gm Toasted pine nuts, (1oz)
- 15 ml Fresh basil, minced (1tbsp) Salt and freshly grnd black pepper
- 175 gm Waitrose Grilled Aubergines, (6oz)
- 1 lrg Ripe tomato
- 20 ml Balsamic vinegar, (4tsp)
- 115 ml Waitrose Extra Virgin Extra virgin olive oil, (4fl ounce) Salad leaves to serve
Directions
- 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 possibly if some are very large, cut in half. Put the tomato, vinegar, extra virgin olive oil and seasoning in a blender or possibly food processor and whizz till smooth. Press through a sieve and serve with the aubergine roulades and salad leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 4 servings | |
| Calories 383 | |
| Calories from Fat 320 | 84% |
| Total Fat 36.22g | 45% |
| Saturated Fat 8.02g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 70mg | 3% |
| Potassium 288mg | 8% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.08g | 2% |
| Protein 8.5g | 14% |
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