The men of the neighbourhood have taken on the Beaver Babble – a day and night of circus skills and camping with approximately 100 over-excited and over-tired 6-8 year olds… Hmmmn, envious much?!
This leaves the ladies at least one child down per household so a girls dinner is planned. I’m making this super simple starter that’s light, healthy and delicious
Aubergine and Pesto Roll-ups
2 large aubergines
1 small jar pesto (you won’t need anything like the whole jar)
12 sunblush or sundried tomatoes
One 125g ball of mozzarella
6 black olives
A couple of handfuls of pine nuts
Rocket/Green leafy salad
Slice the aubergines into thin slices length ways, you’ll need at least 12 good size slices to serve 4.
Put them into a colander, sprinkle over a little salt, and leave for half an hour to let the bitter juices run out.
Heat the grill, put the aubergine onto the grill pan and brush with a little olive oil.
Grill for 5-10 minutes, turning half way through, until they are soft and beginning to char
Transfer to a bowl to cool
Heat the oven to 180 degrees
Heat a frying pan and tip in the pine nuts, then gently toast for a couple of minutes, shaking the pan regularly, until golden brown. Set aside.
Chop the olives in half – you may also have to half any bigger tomatoes – and slice the mozzarella into 12 slices.
Lay the aubergines on a chopping board, and put around half a teaspoon of pesto onto each one, spreading it over the aubergine with the back of the teaspoon.
Lay a piece of mozzarella, a piece of tomato and a piece of olive onto each one, then roll up, and place on a baking tray
Season with a little salt and plenty of black pepper, drizzle over a little olive oil then bake in the oven for 5-10 minutes until the mozzarella has begun to melt.
Whisk up 2 tablespoons of pesto with a 2 tablespoons olive oil and 1 teaspoon balsamic vinegar in a jug or small bowl.
Pile a little green salad or rocket onto 4 small plates, top with the aubergine roll ups, drizzle over a little of the pesto dressing and sprinkle on some of the toasted pine nuts to serve.