Aubergine pesto. Place in a single layer on a baking sheet or large grill pan and brush generously with olive oil. A lovely aubergine recipe from Italian chefs the Costardi brothers. Using classic Italian flavours this is the perfect starter for any occasion.
Spread the pesto mixture thickly over the aubergines. Cut aubergine into smallish cubes and sauté in a pan with some oil (aubergines are quite oil-thirsty so you might have to add a bit more than you would normally). Finely chop up the onion and some garlic and add to the pan as well. You can have Aubergine pesto using 8 ingredients and 6 steps. Here is how you cook it.
Ingredients of Aubergine pesto
- Prepare 1 of aubergine.
- You need Half of a ball of mozzarella.
- It’s of Red pesto.
- You need of Garlic puree.
- It’s of Olive oil.
- It’s of Salt.
- It’s 1 of side of tomato sauce in pasta.
- It’s of Optional siracha chilli sauce if you are in a spicy mood.
While heating the oil, cut slits in a crisscross pattern in the 'meat' of the eggplant halves, being careful not to pierce the skin. This will allow the heat and oil to penetrate better. "The flame-roasted aubergine imparts a deep, smoky flavour while the sun-dried tomato lifts the whole with its sweet, sharp zing. Arrange in one layer on paper towels. Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
Aubergine pesto step by step
- Put the oven on high near to its highest. Cut the aubergine in half and cut 3 Highway lines into the aubergine but do not go all the way through.
- Add olive oil all over the aubergine. Then add the garlic to the highway lines..
- Push the mozzarella into the lines equally.
- Smother the top in red pesto or chilli sauce if you are inclined.
- Cook for 20 mins. You will need to test the flesh of the aubergine to make sure it has a balanced texture..
- Before serving give it a good sprinkle with salt and dried parmesan. It goes well with arrabita pasta. I like to use up what I have left in the fridge so I have added a simple red pesto vegetable pasta..
Aubergine is eaten all over the world and there are numerous varieties in different colours and sizes ranging from white to almost black, tiny and round to large and tubular. This collection of aubergine recipes demonstrates the fruit's versatility, and the many ways of cooking which the aubergine's springy flesh lends itself to. Add the roast cherry tomatoes to a bowl with the olive oil, salt, chilli and balsamic glaze Squish the tomatoes a little. Divide the tomatoes onto four plates or bowls. Create four bases by laying a slice of aubergine on a plate.