Not only is this a very simple recipe to prepare but also to cook. Yet the wonderful flavors really do make a lovely main course or side dish to serve not only to guests who are vegetarians but to those who love eating meat as well.
Ingredients
2 Aubergines Cut Lengthwise And Sliced Into 1 Inch Thick Pieces
5 Tablespoons Extra Virgin Olive Oil
2 Plum Tomatoes Roughly Chopped
150grams Ricotta Cheese Crumbled
3 Tablespoons Pesto (Fresh Is Best)
Instructions
1. Take the slices of aubergine and place on a baking tray before then brushing both sides with 2 to 3 tablespoons of the olive oil and then season with salt.
2. As for the tomatoes place the chopped pieces into a bowl and drizzle over them a tablespoonof olive oil and over this place the crumbled ricotta. Now set to one side (place in the refrigerator whilst you are cooking the aubergine).
3. Take the 3 tablespoons of pesto and place in a small bowl and mix into these the final olive oiland leave to one side ready to use when you serve up the aubergine, tomatoes and ricotta cheese.
4. Cook the aubergine on the barbecue over a low heat and cook on each side for 4 to 5 minutesuntil they have become softened. Lay the slices of aubergine on a clean plate then scatter over the top the chopped tomatoes and crumbled ricotta before then drizzling the pesto dressing over the top. Then serve to your guests.
