Aubergine Alfalfa Pesto Rolls

This is a super easy, super quick, super food recipe to throw together when you want something warm and tasty in a hurry.

All of the ingredients are packed full of vitamins with a low calorie and fat content.


Aubergine Pesto Alfalfa Rolls

Serves one, simply multiply ingredients as needed.


1 Aubergine
Rapeseed Oil
Fresh Rocket
1 tsp Pesto
Generous Few Pinches of Alfalfa Sprouts
25g Crumbled Feta (optional)

Preheat the oven to 160 Degrees Celsius.

Slice your Aubergine lengthways into roughly 5 slices, place them onto a baking tray and brush with a little bit of oil. Pop into the oven for about 15 mins, or until soft and slightly browned.

In the meanwhile, place the rocket onto a plate to make a bed for the Aubergine.

Once the Aubergine is ready, spread the pesto evenly over one side of each slice, top with the alfalfa sprouts and lastly with the feta. Leave out the feta if you’d like to make it vegan.

Roll the slices up, arrange onto the rocket, season to taste and tuck in!


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