Aubergine Canellonis With Tomato Salsa Recipe

• 1 lrg Aubergine with the green top removed, finely sliced into 12 Extra virgin olive oil for frying
• 100 gm Couscous soaked in 300ml warm water for 1 hour A large unsprayed lemon, juice of
• 1 sm Bunc basil
• 50 ml Extra virgin olive oil
• 50 gm Parmesan shavings
• 3 x Ripe plum tomatoes with just the, roughly core removed Minced
• 1 lrg Red onion, peeled and finely minced
• 100 ml Extra virgin extra virgin olive oil Zest and juice of 1 lime
• 1 sm Bunc basil, finely sliced

1. Season the slices of aubergine and heat a pan with the extra virgin olive oil.
2. Place the slices into the pan and cook over a high heat for about 1 minute on each side.
3. Season well and transfer from the pan to a plate lined with absorbent paper.
4. Blend the basil together with the extra virgin olive oil then mix two thirds of this with the couscous and lemon, season to taste then roll inside the aubergine slices.
5. To make the salsa simply mix the ingredients together.
6. Serve the aubergine rolls on top of the salsa and sprinkle with the remaining basil puree and parmesan shavings.

aubergine, couscous, basil, olive oil, parmesan shavings, tomatoes, red onion, olive oil, basil

Taken from cookeatshare.com/recipes/aubergine-canellonis-with-tomato-salsa-71420 (may not work)