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.
Delicious, I bought a couple of aubergines yesterday as I just adore them. What a great dish this would make for a lunch or evening meal sitting out in the setting sun.....if it ever returns!
ReplyDeleteThis is certainly a recipe I will be making and thanks for entering it into Simple and in Season!
Laura@howtocookgoodfood xxx
Would never have thought of doing that with aubergines, looks amazing. x
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ReplyDeleteI am making this tonight with walnut bread from Blue Kitchen Bakes. All to be munched in front of the Olympic Opening Ceremony!
ReplyDeletebtw, is there a way to subscribe by email to your blog? Can't see how to....Sarah x
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