Aubergine and mozzarella wraps with watercress pesto
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
Preheat the oven to 200C/400F/Gas 6.
For the wraps, lay out the aubergine slices on the bread slices and top each with the mozzarella and basil.
Roll up like a swiss roll. Secure with cocktail sticks and drizzle with oil.
Place on a baking tray and place into the oven for 3-4 minutes, until the cheese is bubbly and they are heated through.
To make the pesto, blend together all of the ingredients in a food processor and drizzle around the aubergine rolls.
- 5 slices bread, long and very thinly cut
- 1 packet grilled aubergines
- 5 mini mozzarella balls
- 5 basil leaves, torn
- olive oil, to drizzle
For the pesto
- 1 handful basil
- 50g/1¾oz packet watercress, blanched
- 3 tbsp Greek-style yoghurt
- 25g/1oz pine nuts
- freshly ground black pepper
- 2 tbsp olive oil
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