ROASTED EGGPLANTS AND PEPPER WITH PESTO

INGREDIENTS:
1 large (350g) red pepper
14 (840g) small eggplants
coarse cooking salt
4 slices wholemeal bread
2 tablespoons flaked parmesan cheese

MARINADE:
1/3 cup (180ml) lemon juice
1 tablespoon balsamic vinegar
2 teaspoons sugar
2 cloves garlic, crushed
3 tablespoons mild sweet chilli sauce
2 teaspoons olive oil

PESTO:
1+1/2 cups basil leaves
2 tablespoons oregano leaves
2/3 cup (130g) low fat ricotta cheese
2 tablespoons water

METHOD:
Quarter pepper, remove seeds and membranes.
Grill pepper, skin side up, until skin blisters and blackens.
Peel skin, slice pepper.
Cut each eggplant into 4 slices lengthways, sprinkle salt, stand 20 minutes.
Rinse eggplants, drain, pet dry with absorbent paper.
Combine eggplants and marinade in bowl, cover, refrigerate 30 minutes.
Drain eggplants, reserve marinade.
Remove crusts from bread, toast bread until lightly browned.
Grill eggplant slices on both sides until tender, brushing with some of the reserved marinade.
Place toast on the serving plates, top with eggplants, pepper, cheese and pesto.

MARINADE:
Combine all ingredients in bowl, mix well.

PESTO:
Blend or process all ingredients and 1/4 cup (60ml) of reserved marinade until smooth.


Serves 4.
Per serve: 7.4g fat.
Calories: 128.
Suitable if you have diabetes.