Aubergines with Ricotta, Dry Tomatoes and Pesto

Are you looking for a quick starter, but good and nice to see? I think this is a perfect solution! Grilled aubergines with a cream made by ricotta and dry tomatoes in oil on pesto sauce.

Ingredients

Aubergines 1

Ricotta 150 gr

Dry Tomatoes in Oil 3

Water (to taste)

Pesto
Extra Virgin Olive Oil

• Wash the aubergine and cut it. The slices have to be a bit thick in order not to dry during the cooking.
• Put the olive oil in the pan and grill the aubergines.
• When they are cooking, mix the ricotta, the dry tomatoes, a very little bit of olive oil and some water.
• Now fill the aubergines (you can even make rolls if you cut the aubergine vertically).
• Place a bit of pesto on a plate and then put on the aubergines.