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11 July, 2020

Aubergine involtini with nasturtium pesto and lemon ricotta

Posted in : Amuse-bouche, Appetisers on by : Maya
Tags: , ,

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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

Prep Time: 20 hours

Total Time: 20 hours

Category: Amuse-bouche, Appetisers

Aubergine involtini with nasturtium pesto and lemon ricotta

Ingredients

  • 1 aubergine
  • Nasturtium pesto
  • 250g of ricotta
  • zest of 1 lemon
  • salt, pepper
  • olive oil

Instructions

  1. Cut the aubergine in thin slices.
  2. Place them on a baking tray lined with baking paper. Cover them with olive oil.
  3. Bake for 30 minutes at 180 degrees, then take them out of the oven and let them cool down.
  4. Mix the ricotta with lemon zest, add salt and pepper to taste.
  5. Spread a thin layer of pesto, then a big spoonful of ricotta and roll it up.
  6. Chill before serving.

Notes

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https://www.maya-cooks.com/aubergine-involtini-with-nasturtium-pesto-and-lemon-ricotta/
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