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

	Per Serving	Total
Calories	285.1 kcals	1425.5 kcals
Carbohydrates	17.7 grams	88.6 grams
Fat	20.5 grams	102.4 grams
Protein	9 grams	45.2 grams

Cook Time

4 mins

Produces

5 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

5
piece

Mozzarella

mini balls

3
tbsp

Greek-Style Yoghurt

GrainsCereals

5
slice

Bread

long and very thinly cut

NutsSeeds

5
leaf

Basil

torn

1
handful

Basil

for pesto

25
g

Pine Nuts

1
1

Black Pepper

freshly ground, to taste

OilsFats

1
1

Olive Oil

to drizzle

2
tbsp

Olive Oil

for pesto

Vegetables

1
packet

Aubergine

grilled

50
g

Watercress

blanched

Steps

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.