FoodCoop Recipes
Roasted Courgette and Aubergine Rolls
Prep
20 minutes
Cook
10 minutes
Serves
12
Ingredients
2 medium courgettes
1 small aubergine
2tbsp olive oil
For the filling
155g gorgonzola cheese
2 - 4 The Co-operative Irresistible tomatoes
24 basil leaves
Method
Pre-heat a griddle pan over a medium heat.
Slice the courgette lengthways, with a vegetable peeler and place onto a baking tray. Brush with some of the olive oil and season to taste.
Cook the courgettes until lightly charred on one side only. Remove and leave to cool.
Then cut the aubergine in half lengthways and then cut each half into 6 so you have 12 strips. Place these onto a baking tray and brush with the remaining olive oil and cook on the griddle pan until nicely charred on one side and leave to cool.
Place all the strips onto a flat surface. Place a basil leaf at one end of each strip. Divide the gorgonzola between the basil leaves and top with a tomato.
Roll the courgettes and aubergines strips up and place onto a serving plate.
Nutrition
Calories | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
80 | 6.6g | 2.9g | 1.1g | 0.3g |
Medium · 9% | Medium · 14% | Low · 1% | Medium · 6% |
Approx. per serving. % of your guideline daily amount.
