Free-From Recipes - Aubergine Cannelloni With Walnut Pesto In Rich Tomato Sauce Recipe

Serves

Ingredients

3 long, 0.5–1cm-thick slices from 1 large aubergine
Olive oil, for brushing and cooking

For the tomato sauce

½ red onion, finely chopped
1 clove garlic, finely chopped
200g tomato passata
1tsp dried oregano

For the pesto

5tbsp walnuts
25g fresh basil leaves
2 cloves garlic, finely chopped
3tsp grated Parmesan cheese
1½tbsp olive oil
Sea salt and black pepper

Method

1. Preheat the oven to 180°C/350°F/gas mark 4.

2. Brush the aubergine slices on both sides with olive oil and place on a non-stick baking tray.

3. Bake in the oven (or griddle on a hot griddle pan) for about 20 minutes, or until golden on both sides and soft enough to roll, but not so soft they will fall apart.

4. For the tomato sauce, heat a little olive oil in a pan, add the onion and garlic with a pinch of salt, and sauté until the onion softens. Add the passata and oregano and simmer for 12–15 minutes.

5. Meanwhile, place all the pesto ingredients in a food processor, with salt and pepper to taste, and pulse to create a coarse pesto.

6. Place a generous dollop of pesto in the centre of each aubergine slice, then roll up. Warm in the oven for a few minutes. Heat through the tomato sauce, then ladle it onto the serving plate and place the cannelloni on top of the sauce.

Recipe courtesy of The Medicinal Chef: The Power of Three by Dale Pinnock, Quadrille. Photography: Martin Poole

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