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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!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium aubergine eggplant
  • ½ tsp chilli flakes optional
  • 2 tsp minced garlic
  • 1 cup olive oil
  • 1 cup walnut kernels
  • 1/2 tsp paprika optional
  • 2 Tbsp lemon juice
  • 3 Tbsp finely chopped coriander leaves

Method
 

  1. In a bowl, mix half of the oil with 1 tsp of the minced garlic and the chilli flakes ( if used).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Repeat with the remaining aubergine slices. Sprinkle some paprika on top.
  7. Serve them at room temperature.