Eggplant and Pesto Rolls Recipe

Ingredients : Serves 4

2 eggplants, diagonally sliced
Salt and freshly ground black pepper

60 ml/4 tbsp Pesto Sauce

225 g/8 oz/2 cups mild goats' cheese, cut into chunks
75 ml/5 tbsp extra virgin olive oil

30 ml/2 tsp lemon juice

Method :

Place the eggplants in a colander, sprinkle with salt and leave to stand for 30 minutes. Rinse in cold water, then pat dry on kitchen paper (paper towels). Spread the eggplants slices with the pesto sauce, then season with salt and pepper. Roll the slices round the chunks of goats' cheese and secure with cocktail sticks (toothpicks). Arrange in a shallow ovenproof dish. Whisk together the oil and lemon juice, then sprinkle over the eggplants rolls. Bake in a preheated oven at 180°C/ 350°F/gas mark 4 for about 30 minutes until tender and lightly browned. Serve hot.