Grilled Aubergine & Zucchini with Hazelnut Pesto & Ricotta (Gluten Free)
This is a fresh, delicous and flavorful dish that is perfect to serve either as a main course or as a side dish.
Servings 2 plates
- 1 Aubergine sliced lengthwise into 3-5 mm thick slices
- 1 Zucchini sliced lengthwise into 2-3 mm thick slices
- 100 g Ricotta
- 3/4 dl Hazelnut & Parsley Pesto
- 6-8 tbsp Greek yogurt
- Hazelnuts, to top roughly chopped
Preheat a grill pan over medium heat with some olive oil.
Slice the aubergine and zucchini into think stripes lengthwise.
Start by frying the aubergines since they take longer time. Fry for 2-3 minutes on each side.
Next heighten the heat on the grill pan and fry the zucchini for 1-2 minutes on each side.
Meanwhile combine ricotta with about 1/4 of the parsley and hazelnut pesto.
When the zucchini is ready place on two plates.
Top with pesto ricotta cheese, pesto, greek yogurt and rouchly chopped hazelnuts.