Recipe for Aubergine Canellonis with Tomato Salsa 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 lrg Aubergine with the green top removed, finely sliced into 12
Olive oil for frying
100 gm Couscous soaked in 300ml hot water for 1 hour
A large unsprayed lemon, juice of
1 sm Bunc basil
50 ml Olive oil
50 gm Parmesan shavings
----------------- SALSA ----------------
3 x Ripe plum tomatoes with just the, roughly core removed
Chopped
1 lrg Red onion, peeled and finely chopped
100 ml Extra virgin olive oil
Zest and juice of 1 lime
Instructions:
Instructions: Season the slices of aubergine and heat a pan with the olive oil.

Place the slices into the pan and cook over a high heat for about 1 minute on each side. Season well and transfer from the pan to a plate lined with absorbent paper.

Blend the basil together with the olive oil then mix two thirds of this with the couscous and lemon, season to taste then roll inside the aubergine slices.

To make the salsa simply mix the ingredients together.

Serve the aubergine rolls on top of the salsa and sprinkle with the remaining basil puree and parmesan shavings.

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