Grilled aubergine with tomato, ricotta & pesto

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olive magazine

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1. Lay the aubergine slices on a baking tray and brush on both sides with 2-3 tbsp of the oil and season with salt.
2. Put the tomatoes in a bowl and drizzle with 1 tbsp oil and season. Dot over the ricotta. In a separate bowl mix the pesto with the remaining 2 tbsp olive oil.
3. Wait until the barbecue has cooled a bit to cook the aubergine, so do these after the meat. Cook for 4-5 minutes on each side until softened. Lay out on a platter and scatter with the tomatoes and ricotta. Drizzle with the pesto dressing.

245 kcalories, protein 7.5g, carbohydrate 5.7g, fat 21.6 g, saturated fat 5.7g, fibre 3.5g, salt 0.25 g

http://www.bbcgoodfood.com/recipes/3745/

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Ingredients

• 2 aubergines , sliced lengthways into 2cm-thick lengths
• 5 tbsp extra-virgin olive oil
• 2 plum tomatoes , roughly chopped
• 150g ricotta , crumbled
• 3 tbsp pesto , fresh

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 mins

Cook 10 mins

Ingredients

• 2 aubergines , sliced lengthways into 2cm-thick lengths
• 5 tbsp extra-virgin olive oil
• 2 plum tomatoes , roughly chopped
• 150g ricotta , crumbled
• 3 tbsp pesto , fresh

245 kcalories, protein 7.5g, carbohydrate 5.7g, fat 21.6 g, saturated fat 5.7g, fibre 3.5g, salt 0.25 g

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