Grilled aubergine with tomato, ricotta & pesto
Aubergine's naturally smoky flavour makes it the ideal barbecue ingredient
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 25 mins
Cook 10 mins
Ready in 35 mins
- Lay the aubergine slices on a baking tray and brush on both sides with 2-3 tbsp of the oil and season with salt.
- 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.
- 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
Recipe from olive magazine, June 2006.
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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
Ready in 35 minsIngredients
- 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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- You get an online binder, where you can store all your favourite recipes and create menus.
