Sunday, 10 June 2012
Roasted aubergines with pesto and goats cheese.
3 tbsp pine nuts, toasted
30g fresh basil
6 tbsp olive oil
3 tbsp grated parmesan
2 cloves garlic
2 small goats cheese
Cut aubergines in half length ways. Criss-cross the flesh side, cutting into the flesh but not going through to the skin. Lay the aubergines in a roasting tin, drizzle with oil and season.
Put garlic, nuts, and basil in blender and blitz to a paste. Slowly add olive oil and stir in parmesan. Season to taste with salt, pepper and lemon juice. This will keep in the fridge for three weeks with a film of oil.
Spread the pesto over the aubergines. Chop the cheese into chunks and put on top of the pesto. Place back into the oven at 200C for 10-15 minutes until the cheese has melted.
I have linked this up with Ren Behan's Simple and in season which is being hosted this month by Laura over at How to cook good food.