11 July, 2020
Aubergine involtini with nasturtium pesto and lemon ricotta
The name of this dish sounds complicated, but really it’s very quick and easy and shows off wonderfully the taste of nasturtium pesto. Thanks Joanne for growing them onto our patio!
Aubergine involtini with nasturtium pesto and lemon ricotta
July 11, 2020
Category
Amuse-bouche
Appetisers
Prep Time
20 hours
Total Time
20 hours
Ingredients
- 1 aubergine
- Nasturtium pesto
- 250g of ricotta
- zest of 1 lemon
- salt, pepper
- olive oil
Instructions
- Cut the aubergine in thin slices.
- Place them on a baking tray lined with baking paper. Cover them with olive oil.
- Bake for 30 minutes at 180 degrees, then take them out of the oven and let them cool down.
- Mix the ricotta with lemon zest, add salt and pepper to taste.
- Spread a thin layer of pesto, then a big spoonful of ricotta and roll it up.
- Chill before serving.
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