Walnut Aubergine Rolls
Looking for a wholesome and hearty midweek meal? Then the Walnut Aubergine Rolls are just for you. For this recipe, thinly sliced aubergine, a.k.a eggplant, gets lightly grilled or roasted until tender, and then rolled up with a filling made of ricotta cream and aubergine cubes.
The veggie rolls are then placed in a flavorful tomato marinade and topped with chopped walnut kernels before cooking in the oven for a golden-brown finish. This cozy vegetarian meal can be enjoyed on its own or with your favorite side of rice or potatoes.
Recipe courtesy of the California Walnut Commission
Ingredients for 4 servings:
|2||aubergines (300 g each)|
|2||cloves of garlic|
|10 tbsp.||olive oil|
|1 tbsp.||tomato paste|
|690 g||strained tomatoes|
|200 ml||vegetable stock|
|2 tsp.||dried Italian herbs|
|125 g||Californian walnut kernels|
|2||stalks each of parsley and basil|
|Salt and Pepper, to taste|