AUBERGINE AND MOZZARELLA WRAPS WITH WATERCRESS PESTO
Ingredients
- 5 slices bread
- long and very thinly cut
- 1 packet grilled aubergines
- 5 mini mozzarella balls
- 5 basil leaves
- torn
- olive oil
- to drizzle
- 1 handful basil
- 50g/1¾oz packet watercress
- blanched
- 3 tbsp Greek-style yoghurt
- 25g/1oz pine nuts
- freshly ground black pepper
- 2 tbsp olive oil
Directions
- Preheat the oven to 200C/400F/Gas 6.
- For the wraps
- lay out the aubergine slices on the bread slices and top each with the mozzarella and basil.
- Roll up like a swiss roll. Secure with cocktail sticks and drizzle with oil.
- Place on a baking tray and place into the oven for 3-4 minutes
- until the cheese is bubbly and they are heated through.
- To make the pesto
- blend together all of the ingredients in a food processor and drizzle around the aubergine rolls.
