Aubergine, tomato and pesto stack recipe
Ready in just 15 minutes, this make-ahead vegetarian starter is a light but flavourful combination of fresh Italian ingredients, including smokey aubergine, fresh tomato and vibrant pesto.
See method- Serves 4
- 15 mins to cook
- 140 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 20g pine nuts
- 2 large aubergines, cut into 1cm slices
- 1 tbsp extra-virgin olive oil
- 4 large vine tomatoes, cut into 5mm slices
- 1½ tbsp pesto plus 2 tsp for drizzling
- large handful of small basil leaves, to serve
- 20g Parmesan or vegetarian hard cheese, finely grated (optional)
Each serving contains
- Energy
- 580kJ 140.0kcal
- Fat
- 10g
- Saturates
- 1g
- Salt
- 0.2g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.2gProtein 3.5gFibre 5.6g
Method
- Toast the pine nuts in a small pan over a medium heat until golden and fragrant, then set aside to cool.
- Heat a large griddle pan over a high heat until just smoking and toss the aubergine slices with the oil and season well. Griddle the aubergine slices for 2-3 mins on each sides until charred and just tender, then remove to a plate (you may need to do this in batches).
- Starting with the aubergine at the bottom, layer a quarter of the aubergine and tomatoes up on a plate (about 4-5 slices of each per person) drizzling with a little pesto in between each slice, then scatter over the pine nuts and basil leaves, and drizzle with the extra 2 tsp pesto. Grate over a little Parmesan to serve (if using) and repeat with the remaining vegetables.
- Get ahead: Griddle the aubergines up to 24 hours in advance and keep covered in the fridge.
- See more Vegetarian recipes
