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Grilled aubergine with almond and parsley pesto recipe

Grilled aubergine with almond and parsley pesto

The combination of this nutty, fragrant pesto with seasonal freshness of the aubergine makes this a 'can't miss' dish.

See method
  • Serves 2
  • 15 mins to prepare and 5 mins to cook
  • 571 calories / serving

    Ingredients

    • 1 aubergine, sliced lengthways
    • 60ml extra-virgin olive oil
    • 2 tbsp almonds, toasted
    • 1/2 tsp crushed garlic
    • 2 tbsp Parmesan, grated
    • handful flat-leaf parsley
    • 1 tbsp balsamic vinegar
    • 1 ball fresh mozzarella

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    Each serving contains

    Energy
    2370kJ 571.0kcal
    29%
    Fat
    38g
    high54%
    Saturates
    15g
    high76%
    Salt
    1.0g
    low17%
    Sugars
    32g
    high35%

    of the Reference intake

    Carbohydrate 32.7gProtein 24.0gFibre 5.1g

    Method

    1. Heat a griddle pan on a medium heat. Brush both sides of the aubergine with some of the oil and season. Grill for 1-2 minutes each side. Leave to cool.
    2. Pulse the almonds, garlic and Parmesan in a food processor. Add the parsley and remaining oil, and season. Pulse until you have a chunky texture. Then, stir in the vinegar.
    3. Tear the mozzarella into pieces and arrange on two plates with the aubergine. Drizzle over the pesto.

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