BBQ aubergine with tomato, ricotta and pesto

Aubergine's naturally smoky flavour makes it the ideal barbecue choice

Posted by: kim
On:

Cuisine

Italian

Time

15 - 30 mins

Skill Level

Newbie

Serves

4

Courses etc.

Barbecue

You will need

IngredientAdd
2 aubergines , sliced lengthways into 2cm-thick lengths

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5 tbsp extra-virgin olive oil

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2 plum tomatoes, roughly chopped

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150g ricotta, crumbled

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3 tbsp pesto (or make your own)

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salt for seasoning

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Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Lay the aubergine slices on a baking tray and brush on both sides with 2-3 tbsp of the oil.
  • Season with salt.
  • Put the tomatoes in a bowl and drizzle with 1 tbsp oil and season.
  • Dot over the ricotta.
  • In a separate bowl mix the pesto with the remaining 2 tbsp olive oil.
  • Wait until the barbecue has cooled a bit to cook the aubergine.
  • Cook for 4-5 minutes on each side until softened.
  • Lay them out on a platter and scatter with the tomatoes and ricotta and drizzle with the pesto dressing.

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Aubergine ORGANIC
Real Foods
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Extra Virgin Olive Oil
Hellenic (500ml)
£5.99
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Cherry Plum Tomatoes ORGANIC
Real Foods
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Ricotta Cheese Demeter ORGANIC
Loch Arthur Creamery (200g)
£3.95
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Basil Pesto
Zest (340g)
£4.40
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Fine Sea Salt
Real Foods
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