Grilled aubergine with almond and parsley pesto recipe
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
Each serving contains
- Energy
- 2370kJ 571.0kcal
- Fat
- 38g
- Saturates
- 15g
- Salt
- 1.0g
- Sugars
- 32g
of the Reference intake
Carbohydrate 32.7gProtein 24.0gFibre 5.1g
Method
- 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.
- 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.
- Tear the mozzarella into pieces and arrange on two plates with the aubergine. Drizzle over the pesto.
- See more Aubergine recipes
