1 kg aubergines / eggplants (6 medium-small aubergines)
200g jar of green pesto
400g tin of chunky chopped tomatoes
600g tortellini with spinach and ricotta or some Turkish manti
100g mixed salad leaves (wild rocket, watercress, spinach)
500g cherry tomatoes – optional
large deep baking tray or dish
Cut aubergines into thick (about 1 cm) slices, combine them with chopped tomatoes, pesto, season with salt and place in a baking dish.
Bake in for about 40 minutes in 200°C (392°F).
Few minutes before aubergines are ready, prepare tortellini according to the instructions on the package, usually cook them in boiling water for about 4-5 minutes, drain and leave aside.
Share salad leaves to the plates, top them with baked aubergines, tortellini and cherry tomatoes, season with freshly cracked pepper and serve immediately.
Serve 4-6 people.