INGREDIENTS
- Eggplant
- Onion
- Cherry tomatoes
- Arugula
- Lime
- Canned red pesto
- Ricotta
- Basil
- Oregano
- Pine nuts
- Parmesan cheese
- Salt & pepper
- Olive oil
RECIPE
- Make a tomato sauce in a pot. Start with sautéing some onion in olive oil until translucent. Add cherry tomatoes and let this simmer until the cherry tomatoes have softened and a sauce is formed (optional: mix this to have a smooth sauce). Season with oregano, salt & pepper and add fresh basil
- Cut the eggplant into thin slices (length-wise) and cook the slices in olive oil until tender. Season with salt & pepper
- Mix some ricotta with red pesto, pine nuts and basil. Season with salt& pepper to taste
- Spread this mixture on the eggplant slices and roll them up. Cook this in the oven for about 10 more minutes with the tomato sauce at the bottom
- Serve this with some arugula and a lime, olive oil dressing. Grate some parmesan cheese on top as a finishing touch