Aubergine and goat's cheese rolls
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These tasty little bundles mix the Mediterranean taste of aubergine and pesto with the tangy flavour of Somerset goat's cheese
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Cooking time: 20 mins
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Serves: 8
Ingredients
Sprinkling herbs on the coals of your barbecue will give off a delicious aroma and keep the insects away.
- 1 aubergine
- 2tbsp olive oil
- 1-2tbsp pesto sauce
- 100g (4oz) packet Somerset goat's cheese with rind
Method
- Cut off the stalk end of the aubergine and discard. Cut the aubergine lengthways into eight thin slices. Brush both sides with the olive oil, then cook for 3-4 mins on each side until they have softened and start to turn golden.
- Remove from grill and spread pesto over one side of each slice. Cut the goat's cheese into eight wedges and place one piece on each slice of aubergine.
- Roll up the slices to enclose the cheese and secure with a cocktail stick. Repeat with all the slices.
- Heat through on the barbecue for 2-3 mins, turning once. Serve immediately.
- Not suitable for freezing.
Nutritional information per portion
- Calories 90(kcal)
- Fat 8.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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