Roasted pepper and brinjal roulade with sesame basil pesto


Ingredients 13
Servings 4
Time

Ingredients

  • 2
    medium red sweet peppers
  • 2
    medium yellow sweet peppers
  • olive oil
  • 500
    g
    aubergines (preferably long ones), stems discarded, and very thinly sliced lengthways
  • 15
    ml
    coriander seeds, crushed in a pestle and mortar, or 10 ml (2 tsp) ground coriander
  • salt and milled black pepper
  • PESTO
  • 50
    g
    sesame seeds, pan-fried until golden
  • 50
    g
    fresh basil leaves
  • 50
    g
    rigatello or Parmesan cheese
  • 1
    clove garlic
  • 15
    ml
    sesame oil
  • 60
    ml
    olive oil
 

Method

 
Rub peppers with a little olive oil and place in a roasting pan. Roast at 240-260 ºC for 20 to 30 minutes, or until skin chars, turning occasionally. Leave to cool in a plastic bag, then peel off skins under cold running water. Cut peppers into quarters or thirds. Discard seeds. Place a single layer of brinjal slices on a baking sheet and brush with olive oil. Grill for a few minutes on each side, until soft and brown. Repeat until brinjals have all been grilled (place grilled slices on a plate while cooking remainder). Place a piece of greaseproof or waxed paper over a clean dishcloth on a working surface (to absorb excess liquid). Place overlapping slices of brinjal lengthways on paper to make a rectangle about 20-30 cm long (depending on size of vegetables). Sprinkle with half the ground coriander and season lightly. Place pepper slices on top, alternating colours. Sprinkle with remaining coriander and season lightly. Roll up from short side, using paper and cloth as a guide. Wrap in the paper, then in cling film and chill overnight. PESTO: Place ingredients in a blender and blend to a coarse paste. Spoon into a bowl, cover with a thin layer of oil and refrigerate until needed. Slice roulade with a very sharp knife and serve with pesto.
 

Read more on: roast  |  grill
 

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