MEDITERRANEAN TURKEY ROLLS

MEDITERRANEAN TURKEY ROLLS

Serves 4

5½ points per serving

Frezzing not recommended

 

2 aubergines

2 red peppers

100g ricotta cheese

large bunch fresh basil, chopped

8 thin turkey escalopes (about 400g in total)

Frylight

1 garlci clove, crushed

2 tbsp white wine vinegar

400g can chopped tomatoes

1 tsp clear honey

salt & pepper

 

Preheat oven to Gas 6/200ºC/400ºF  Prick the aubergines with a fork and place onto a baking tray with the peppers and bake for 20 mins.  Leave to cool.

Meanwhile, put the ricotta in a bowl with half the chopped basil and season.  Put the turkey escalopes between two sheets of cling film.  Season and beat with a rolling pin or meat tenderising mallet until thin but not broken.

When the peppers are cool enough to handle, peel them and chop finely.  Mix with the ricotta and most of the remaining basil.  Put spoonfuls of this along one end of the turkey escalopes and roll them up.  Line a baking tray  with foil and spray with Frylight.  Place the rolls on the foil and bake for 10 mins until golden and cooked through.

In the meantime, slice the aubergines in half lengthwise, scopp out the flesh and chop well.  Spray a frying pan  with oil and saute the garlic for 2 mins, then add the white wine vinegar and aubergine flesh.

Cook for 2 mins, stirring, then add the tomatoes, seasoning, reserved basil leaves and honey.  Cook for 10 mins, check seasoning and serve the sauce poured over the turkey rolls.