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Aubergines with goats cheese and tomato

Recipe from: March 2011

Ingredients 6
Servings 6
Time 5 mins


  • 2
    large aubergines
  • 1
    roll garlic goats cheese
  • 100
    olive oil
  • Rosemary salt
  • 500
  • 2
    basil pesto


20 mins
Preheat oven to 180 °C.
Cut the aubergines into 1cm thick pieces longways.
Brush the aubergines liberally with the oil - use more if required.
Season with salt and black pepper.
Roast in the oven until beautifully caramelised.
Crumble goats cheese on the thicker end of the aubergine and roll up carefully.
Place in rows in an oven-proof dish and place into the oven which has been turned down to 100 °C.
Whilst they are warming, heat up your tomato sauce and season to taste.
To serve: Place a scoop of sauce onto a plate and the place 2 aubergine rolls at angles across each other.
Dot some pesto around the plate.
Garnish with basil.



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