Aubergine and Mozzarella Wraps with Watercress Pesto

Thin bread rolls filled with grilled aubergine, mozzarella, and basil, served with a creamy watercress and pine nut pesto.

Vegetarian Quick Appetiser Pesto Aubergine

Estimated Nutrition

Calories

285.1

kcal / serving

1425.5 kcal total

Carbs

17.7g

per serving

88.6 g total

Fat

20.5g

per serving

102.4 g total

Protein

per serving

45.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Mozzarella

mini balls

tbsp

Greek-Style Yoghurt

GrainsCereals

slice

Bread

long and very thinly cut

NutsSeeds

leaf

Basil

torn

handful

Basil

for pesto

Pine Nuts

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

to drizzle

tbsp

Olive Oil

for pesto

Vegetables

packet

Aubergine

grilled

Watercress

blanched

Method

Preheat the oven to 200°C.

Lay aubergine slices on the bread and top with mozzarella and basil.

Roll the bread tightly, secure with cocktail sticks, and drizzle with oil.

Bake on a tray for 3-4 minutes until the cheese is bubbly.

Blend pesto ingredients in a food processor and serve drizzled over the rolls.