Aubergine, ricotta and tomato pesto roulade by Temple Perrotta

I have one more aubergine recipe but no picture (because I made it last summer).

Aubergine, ricotta and tomato pesto roulade

Slice the aubergine lengthwise and salt as usual.

Rinse and pat dry.

Brush each slice on both sides with a little olive oil and grill on a ridged cast iron grill so you get the grill marks.

Meanwhile soften dried tomatoes in hot water, drain and squeeze out excess moisture.

In a blender, make a pesto out of the tomatoes and olive oil to make it spreadable.

Take one slice of aubergine, spread a thin layer of tomato pesto on it and put a good sized dollop of fresh farmer’s ricotta.

Roll up the aubergine slice and place on a plate, seam side down.

Don’t cook it, just eat.

Great as part of an antipasto.