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Aubergine Roll-ups
Serves: 4
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Britannia Cheftop or griddle Grill function 200° C
1 large aubergine
2-3 tablespoons olive oil
110g full fat cream cheese
75g parmesan cheese, finely grated
2 tbsp pesto sauce
4 sun-dried tomatoes in oil, drained
50g toasted pine nuts
sea salt and freshly ground black pepper
For garnish
4 sun-dried tomatoes
Fresh basil
Preheat the Chef Top or griddle over a medium heat. Preheat the grill of your Britannia range cooker. Cut the ends from the aubergine and cut lengthwise into 8 slices. Brush both sides of the aubergine with the olive oil and cook on the Chef Top or griddle until golden brown. Meanwhile, beat together the cream cheese, 50g of the parmesan cheese, and pesto. Chop the sun-dried tomato, fold into the cheese mixture with the pine nuts and season to taste. Spread the mixture evenly over the aubergine slices, roll up and secure with cocktail sticks if required. Place on in a buttered dish and sprinkle over the remaining parmesan cheese. Grill for 10 – 15 minutes until golden brown. Serve garnished with the sun-dried tomatoes and basil leaves.
Tip: Equally good using courgettes instead of aubergines. For more intense flavours when cooking, save the oil from sun dried tomatoes, olives or anchovies and use in the dish instead of olive oil. Reduce your calorie intake by investing in a pump oil spray; spray the oil onto the vegetables instead of using a brush.
