Aubergine rolls with pesto and fetta

You’ve rolled smoothly into Day 2 of the year of the Green Wooden Cheep (according to Chinese astrology). Congratulations. Let’s keep rolling in the vegetarian wholesome galley with these delicious, quick and wholesome Aubergine rolls, usable as snacks, nibbles, entrees or side dish.

aubergine rolls_196

What you need

for a plate (aprx 12 rolls)

1 large aubergine cut into very thin slices

A bowl of soaked cashews

2 handfuls of fresh basil

Half a lemon

Bit of salt & pepper (& tamari & spirulina powder – optional)

Fetta cheese (can be omitted for vegans)

What to do

Bake the aubergine slices in a preheated oven at around 150C for 10min – until soft

Blend all other ingredients but the fetta cheese to a smooth pesto consistency

Fill the aubergine slices with a spoon of pesto and a few fetta crumbles. Roll. Enjoy straight away or keep in fridge.  Keep rolling – 2015 has just commenced;)

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2 thoughts on “Aubergine rolls with pesto and fetta”

    1. It’s become one of my favourites since. Boys usually eat half of the pesto before I can roll it up… but that’s fine. Let me know how you get on with it;) xx

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