Baked Aubergine In Sundried Tomato And Pesto Sauce
Photo by Vinita Punjabi
Ingredients:
- 2 round aubergines
- 100 g sun-dried tomatoes
- 1 tsp currants (may substitute with same amount of golden raisins)
- Unrefined salt to taste
- 2 cloves garlic
- Juice of 2 lemons
- 1 tbsp crushed dry red chillies
- 4 tbsp pesto sauce
- Toasted almond flakes
- A few sprigs of parsley
Method
In a blender, blend the sun dried tomatoes and currants along with water, salt and garlic to make a paste. Add lemon juice and crushed chilli. Add enough water to bring it to pouring consistency.
Slice the aubergine into discs and grill them with a little pesto sauce to keep it moist. Once cooked, pour the prepared sauce over it and garnish with toasted almonds flakes and parsley.
Serves 4