Libby Limon's stuffed aubergine wraps with a tasty tomato sauce and rocket salad are the perfect summery supper!

STUFFED AUBERGINE WRAPS WITH ROASTED RED PEPPER & BASIL SAUCE

Ingredients – serves 2

Wraps 

• 2 Aubergine
• 1 tbsp Olive oil
• 15 Cherry tomato (halved)
• 1/2 Red onion (chopped)
• 8 fillets Anchovies in olive oil (drained) – could omit if you want to make vegan.
• 1 can Haricot beans (drained)
• Black pepper

Sauce  

• 1 Red pepper
• 25g Basil
• 15g Cashew nuts
• ½ tbsp. Balsamic vinegar
• 1tbsp Water
• 1tsp Olive oil
• Sea salt and black pepper

Salad base

• 50g Rocket
• 2 tsp Olive oil
• 2 tsp Balsamic vinegar.

Method

1. Cut off the ends of the aubergine and slice off each side (keep these, they will be used later!). Then slice the aubergine lengthways, making slices just under 0.75cm thick. Place all the aubergine slices on a lined baking tray that has been sprayed with olive oil. Season and spray with water. Roast at 180C for 30 mins or so, periodically spraying with water to prevent them drying out. They should be soft enough to roll but still hold their form and not fall apart. At the same time, cut in half and deseed the red pepper, roast with the aubergine.

2. Make the filling for aubergine rolls by adding 1 tsp of olive oil to a pan, add the red onions, chopped anchovy and cherry tomatoes. Cook on a medium to high heat for 5-6mins until the onions have softened and the tomatoes and anchovies have broken down to form a sauce. Chop up the roasted aubergine ends, add to the mixture with the beans, season with black pepper (no salt is needed - the anchovies are salty!).

3. Make the red pepper basil sauce, by blending the roasted red pepper with all the other sauce ingredients.

4. Assemble the dish by placing a roasted aubergine slice on the plate, add the bean filling at one end and then wrap over to create a roll. The recipe should make 4-5 rolls per person. Spoon over the red pepper and basil sauce over the rolls. Serve with a rocket salad & enjoy!

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