Instructions: Mix together the ricotta cheese, pine nuts and basil and season. Put a spoonful at the end of each aubergine slice and roll up. If some of the slices are small, overlap two to make a larger slice, or if some are very large, cut in half. Put the tomato, vinegar, olive oil and seasoning in a blender or food processor and whizz until smooth. Press through a sieve and serve with the aubergine roulades and salad leaves.

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