Aubergine and mozzarella wraps with watercress pesto Recipe

Aubergine and mozzarella wraps with watercress pesto Recipe

  • 5 slices bread, long and very thinly cut
  • 1 packet grilled aubergines
  • 5 mini mozzarella balls
  • 5 basil leaves, torn
  • olive oil, to drizzle
  • 1 handful basil
  • 50g/1žoz packet watercress, blanched
  • 3 tbsp Greek-style yoghurt
  • 25g/1oz pine nuts
  • freshly ground black pepper
  • 2 tbsp olive oil
  1. Preheat the oven to 200C/400F/Gas 6.
  2. For the wraps, lay out the aubergine slices on the bread slices and top each with the mozzarella and basil.
  3. Roll up like a swiss roll. Secure with cocktail sticks and drizzle with oil.
  4. Place on a baking tray and place into the oven for 3-4 minutes, until the cheese is bubbly and they are heated through.
  5. To make the pesto, blend together all of the ingredients in a food processor and drizzle around the aubergine rolls.
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