Grilled aubergine wraps with walnut pesto
These vegan, gluten-free grilled aubergine wraps with walnut pesto are yummy party snacks during the winter festivities. They can be made in advance and kept in the fridge – or if you want to serve them fresh, you can still prepare the walnut pesto ahead and leave the grilling of the aubergine to the last minute. They go very well with a glass of fizzy!
Ingredients
Method
- In a bowl, mix half of the oil with 1 tsp of the minced garlic and the chilli flakes ( if used).
- In a s mortar, crush the walnut kernels with a couple pinches pinches of salt and the remaining garlic into a coarse paste. Transfer the mixture to a bowl.
- Add the paprika (if used) then and slowly pour over the oil while stirring constantly. Mix in the coriander. Taste, and season with salt & pepper to your liking. Set aside.
- Cut the aubergine (vertically) into half-cm slices. Brush them with the garlic oil, then grill them in a griddle pan, while brushing with more oil.
- When they have softened and charred, transfer them to a plate. Put a generous dollop of walnut pesto at one end of each aubergine slice, then roll them up.
- Repeat with the remaining aubergine slices. Sprinkle some paprika on top.
- Serve them at room temperature.