Grilled aubergine with almond and parsley pesto recipe

Name: Grilled aubergine with almond and parsley pesto
Yield: Serves 2
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

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

Shop your ingredients

Tesco Aubergine Each
Aldi Price Match
1 aubergine, sliced lengthways
£0.95
£0.95/each
Tesco Extra Virgin Olive Oil 250Ml
60ml extra-virgin olive oil
£3.40
£13.60/litre
Tesco Snack Pack Almonds 60G
2 tbsp almonds, toasted
£1.00
£16.67/kg
Tesco Large Garlic
1/2 tsp crushed garlic
£0.50
£0.50/each
Creamfields Grated Grana Padano 100G
2 tbsp Parmesan, grated
£1.65
£16.50/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
handful flat-leaf parsley
£0.50
£16.67/kg
Tesco Balsamic Vinegar Of Modena 250Ml
1 tbsp balsamic vinegar
£1.65
£6.60/litre
Creamfields Mozzarella 210G
Aldi Price Match
1 ball fresh mozzarella
£0.55
£4.40/kg DR.WT

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.