Simon Rimmer served up tasty Aubergine Rolls with Red Pesto on Sunday Brunch.
The ingredients are: 2 aubergines, Oil, Salt and pepper and Juice 1 lemon.
The filling: 350 buffalo mozzarella, 1 tsp chilli flakes, 75g finely grated Italian veggie hard cheese, grated.
For the pesto: bunch basil leaves, Tbs pine nuts, 125g Italian veggie hard cheese – grated, 175ml extra virgin olive oil, 12 sun blush tomatoes, 1 clove garlic and 50ml double cream.
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