John Gregory-Smith's Aubergine Roll Melts with California Walnuts
Servings 2
Calories 629kcal
Ingredients
- 40 ml olive oil plus extra for griddling
- 2 aubergines sliced into ½ cm pieces lengthways – you want 12 slices
- 60 g California Walnuts plus extra for grating
- 30 g basil leaves
- 20 g Parmesan cheese grated
- 1 clove garlic
- 400 g tomato passata
- 60 g grated mozzarella
- Salt and pepper
Instructions
- Pre-heat your griddle pan over a high heat. Pour some oil into a shallow dish and season generously with salt. Dip the aubergine slices into the oil and then griddle for around 2 minutes a side until charred and tender.
- Whilst they cook, heat a frying pan over a medium heat and add the California Walnuts. Toast them, shaking the pan occasionally, for 5-6 minutes until fragrant. Remove from the pan and let them cook a little.
- To make the pesto, pop the California Walnuts into a blender and give them a good whizz to blend them into a fine rubble. Add the basil, Parmesan, garlic and a pinch of salt and pepper and whizz until smooth.
- Pre-heat the oven to 180c fan. Place a spoon of the pesto onto one of the aubergine slices and roll them up into cigar shapes. Repeat with the rest.
- Pour the passata into a pan and add 50ml of water. Stir together and pop in the aubergine rolls. Cover with the cheese and then bake for 15 minutes or until all golden and bubbly. Serve with some grated California Walnuts over the top.
Nutrition
Serving: 363g | Calories: 629kcal | Carbohydrates: 19g | Protein: 20g | Fat: 51g | Saturated Fat: 11g | Sodium: 1.8mg | Fibre: 9.4g | Sugar: 12g
