Tuesday, 5 January 2016

Aubergine Cannelloni with Walnut Pesto

The photo of this recipe in The Sunday Times screamed "make me" so tonight was the night.   I have tweaked the recipe slightly, omitting the cheese and using baby kale instead of basil for the pesto, which worked a treat.   This recipe really surprised me, it is awesome.


1 aubergine
3 tbsp olive oil
50 g walnuts
70 g baby kale
2 garlic cloves crushed
Salt and pepper
Tomato sauce to serve either home made or ready made

Serves 2

Heat the oven to 180º.   Slice the aubergine lengthways, brush with olive oil on both sides, place on a nonstick baking tray and cook for 20 mins, until golden and soft enough to roll, but not so soft they fall apart.


Put the walnuts, remaining olive oil, garlic, kale and plenty salt and pepper in a food processor and blitz to a coarse consistency, so it still has a bite to it.


Heat the tomato sauce and keep warm.  


Remove the aubergine from the oven, place a dollop of pesto in the centre of each aubergine slice and roll up.   Ladle some of the tomato sauce on a plate and arrange the aubergine slices on top.


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