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Eggplant and white-bean rolls
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Elevate your meal with a delectable gluten-free eggplant and white bean rolls.
Ingredients:
  • 2 medium eggplant, thinly sliced, lengthways
  • 56.88 gm Brand pure olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 x 400g cans chopped tomatoes
  • 125.00 ml basil leaves, plus extra leaves, to serve
  • 100g baby rocket
  • 400g can Brand cannellini beans, rinsed, drained
  • 250.00 ml basil leaves
  • 65g pine nuts, toasted, cooled
  • 125.00 ml Brand grated parmesan style cheese
  • 56.88 gm extra virgin olive oil
Instructions:
  • Preheat the oven to 180C (160C fan-forced) and line a baking tray with parchment paper.
  • Coat eggplant slices evenly with 2 tablespoons of olive oil. Heat chargrill or barbecue on high heat. Grill eggplant for 1-2 minutes per side, or until softened. Remove from heat and keep aside.
  • Heat the rest of the olive oil over medium heat. Saute the onion until softened, around 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add tomatoes and basil, bring to a boil, then lower the heat and simmer for 15 minutes until slightly thickened.
  • Prepare the white-bean pesto by combining all ingredients in a food processor. Blend until smooth and season to taste. Spread 1 generous tablespoon of pesto onto each slice of eggplant, then roll them up to seal. Lay the eggplant rolls on a baking tray with the seam side down. Bake for 5 minutes, or until the pesto is heated through and the eggplant is tender.
  • Split the rocket evenly among the serving plates. Place the eggplant rolls on top and serve with the tomato ragu. Sprinkle some additional basil leaves over for garnish.

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