Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

For rates to UK Islands and International destinations see our Delivery page

Read Our Blog

Search recipes

Filter your search:

Search tips...

Rated excellent by our customers

BBQ aubergine with tomato, ricotta and pesto

Name: BBQ aubergine with tomato, ricotta and pesto
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 aubergines , sliced lengthways into 2cm-thick lengths; 5 tbsp extra-virgin olive oil; 2 plum tomatoes, roughly chopped; 150g ricotta, crumbled; 3 tbsp pesto (or make your own); salt for seasoning

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

Posted by: kim
On: 17/06/2010

Cuisine

Italian

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Barbecue

You will need

Ingredient	Add
2 aubergines , sliced lengthways into 2cm-thick lengths		More products
5 tbsp extra-virgin olive oil		More products
2 plum tomatoes, roughly chopped	Awaiting stock	More products
150g ricotta, crumbled	Awaiting stock	More products
3 tbsp pesto (or make your own)	Awaiting stock	More products
salt for seasoning		More products

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.