We love bold flavours in our house and we also enjoy rustic homemade goodness. The aubergine pesto is a must try. It’s made in a traditional pestle and mortar which brings out the natural richness of the roasted aubergine. The pesto is mashed together with herbs, pine nuts, lemon, garlic and a touch of olive oil. It makes a delicious smoky spread which is perfect for meat or fish or served in a salad. There are a variety of ways to eat this pesto and we hope you enjoy it as much as we did.
Do you love a smoky spread and if so what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Baking tray
- Teaspoon
- Juicer or fork
- Pestle and mortar
Ingredients for the pesto
- Aubergine x 1
- Salt x 1 tsp
- Dried mixed herbs x 1 tsp
- Olive oil x enough to cover the aubergine.
- Pine nuts x 100g
- Olive oil x enough to make a smoothish pesto
- Basil x 1 small handful
- Spinach x 1 small handful
- Rocket x 1 small handful
- Lemon x 1 juice and zest
- Salt and pepper to taste
Method to make the pesto
- Preheat the oven to 180° and add the baking tray in.
- Peel and chop the aubergine into 1 inch pieces.
- Add the aubergine to the large mixing bowl.
- Sprinkle over salad and the dried mixed herbs.
- Drizzle the olive oil over and mix everything together with your hands.
- Make sure the aubergine is covered in the oil, salt and herbs.
- Put the aubergine into the baking tray.
- When the oven is preheated put the tray into the oven and cook for about 25 – 30 minutes or until the aubergine is golden brown.
- Cook golden and slightly crispy on the outside remove from the oven and leave to cool.
- Place the pine nuts, basil, spinach, rocket, lemon juice and zest and taste into the mortar.
- Add half the aubergine to begin with.
- Add a little olive oil and mash with the pestle.
- Keep adding a little bit of olive oil until it’s at a think and smoothish consistency.
- Or at a consistency you like.
- Taste the pesto to see if it’s at the right consistency for you.
- If not add in the rest of the aubergine or olive oil.
- If it is then you can keep the roasted aubergine to eat or to garnish.
- Add salt and pepper to taste and mix into the pesto.
- Grate and stir in cheese at this point but that is optional.
- Then serve and enjoy.
Aubergine Pesto was created with the simplest of ingredients. It is proof that you can create delicious meal from scratch. The pesto is freezable so you could make a big batch and freeze it for another occasion. It will last in the fridge for up to 5 days but I think it’s best served fresh. This is a versatile recipe that can be added to pasta, pizza, salads and lots more. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 