Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, aubergine pesto. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
A lovely aubergine recipe from Italian chefs the Costardi brothers. Using classic Italian flavours this is the perfect starter for any occasion. Nigel Slater's pesto aubergines and pasta recipe A delicious pasta dish with a real depth of flavour. Spoon over some Sun-dried Tomato pesto.
Aubergine pesto is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Aubergine pesto is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have aubergine pesto using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Aubergine pesto:
- Prepare 1 aubergine
- Take Half a ball of mozzarella
- Prepare Red pesto
- Make ready Garlic puree
- Take Olive oil
- Make ready Salt
- Take 1 side of tomato sauce in pasta
- Take Optional siracha chilli sauce if you are in a spicy mood
We had one eggplant per person. Stir in pesto and tomato paste and remove from the heat. Roasted eggplant gives this vegan pesto a hint of smoky flavor while sun-dried tomatoes add a bright, tangy spark of flavor. Add the pesto and toss until the eggplant is coated.
Steps to make Aubergine pesto:
- Put the oven on high near to its highest. Cut the aubergine in half and cut 3 Highway lines into the aubergine but do not go all the way through
- Add olive oil all over the aubergine. Then add the garlic to the highway lines.
- Push the mozzarella into the lines equally
- Smother the top in red pesto or chilli sauce if you are inclined
- Cook for 20 mins. You will need to test the flesh of the aubergine to make sure it has a balanced texture.
- Before serving give it a good sprinkle with salt and dried parmesan. It goes well with arrabita pasta. I like to use up what I have left in the fridge so I have added a simple red pesto vegetable pasta.
Roasted eggplant gives this vegan pesto a hint of smoky flavor while sun-dried tomatoes add a bright, tangy spark of flavor. Add the pesto and toss until the eggplant is coated. Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little. Aubergine is eaten all over the world and there are numerous varieties in different colours and sizes ranging from white to almost black, tiny and round to large and tubular.
So that is going to wrap it up with this exceptional food aubergine pesto recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
