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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A great vegetable alternative to pasta. Gluten-free (check ingredients used are suitable). Makes 6-8 eggplant rolls. Nice as a side or a great starter dish Ingredients:
1 large eggplant (aubergine) |
3 tablespoons olive oil |
400 g cannellini beans, tinned (white bean or faziola 14oz) |
2 tablespoons fresh ricotta cheese (8 teaspoons) |
1 tablespoon pesto sauce |
2 teaspoons lemon juice |
1 onion, finely diced |
1 tablespoon olive oil |
1 teaspoon crushed garlic |
1/2 cup white wine |
700 ml tomato passata (24 fl.ozs. pureed tomatoes) |
1 bay leaf |
1/2 teaspoon sugar |
Directions:
1. To make the white bean and pesto puree - Rinse and drain the beans and then place them in a food processor with all the remaining ingredients. Blend until well combined. Set aside.
2. To make the tomato sauce - Cook the onion in the oil over a low heat, until the onion is soft. Add all remaining tomatoe sauce ingredients and simmer until the sauce has thickened, stirring occassionally. Set aside.
3. Preheat oven to 180°C / 350°F
4. Cut the eggplant lengthways into 1 cm (1/2 inch) slices, then brush each slice with a little olive oil and grill (broil) on both sides until cooked through.
5. When the eggplant is cool enough to handle, spread a tablespoon of the bean puree over each slice and roll up the eggplant, beginning at the narrow end.
6. Place the rolls, seam side down, into an ovenproof dish. Cover the dish with foil and warm in the oven.
7. To serve, ladle a puddle of the tomato sauce onto a serving plate, then place one or two eggplant rolls in the middle and top with a little extra white bean puree if desired.
8. Decorate with some chopped parsley or small basil leaves.
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