Eggplant Rolls with Ricotta, Pine Nuts & Basil

Ingredients

• 5 1/2 oz (150 g) eggplant
• 3 1/2 oz (100 g) red bell pepper, whole
• 1 tbsp (15 ml) extra-virgin olive oil
• 3 oz (80 g) part-skim ricotta
• 1/2 oz (15 g) pine nuts
• 2 large (100 g) eggs
• 2 (6 g) garlic cloves, grated
• 1 tbsp (3 g) fresh basil
• 1/2 oz (15 g) flaxseed
• 1 tbsp (15 ml) red wine vinegar
• 1 oz (30 g) plain Greek yogurt, 0%

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Method

1. Heat the oven to 425°F (220°C) and set out a rimmed baking sheet. Slice the eggplant lengthways into thin strips.
2. Brush with half the olive oil and roast 7 minutes, until soft, the bell pepper alongside 14 minutes; peel and slice the pepper.
3. Toast the pine nuts and flaxseed in a dry pan 2 minutes. Beat the ricotta with the eggs, garlic and half the basil; stir the nuts in.
4. Spread the filling on each strip, roll round a pepper strip and bake seam down 10 minutes, until set. Finish with the red wine vinegar, last olive oil and the rest of the basil.
5. Three days cold, two months frozen; reheat covered at 325°F (160°C). Serve with cold yogurt.