Ah, aubergines. You keep showing up in my life (and veg box) at the moment, and I'm running low on ideas on how to cook you whilst disguising your strangely squishy texture. But then the other day, I was leafing through my recipe binder, where I keep a motley collection of ideas copied from library books/torn from magazines/stolen off my mum, and discovered a biro'd scribble for Aubergines With Pesto. With basil being so plentiful in the supermarkets at the moment, it sounded like the perfect summer dish.
I'm pretty sure this is a Nigel Slater recipe.
Aubergines With Pesto
Slice one aubergine per person into thick slices. Criss-cross the slices with a sharp knife and brush with oil. Oven bake for around 15-20 minutes until golden.
Meanwhile, make up a portion of pesto. Be generous with your Parmesan. When the aubergine is ready, slather the slices with as much pesto as you can physically fit on, and then slide under the grill for 5 minutes. It's ready when the pesto topping is bubbling and melting deliciously all over the place.
We served a brown rice salad with this, which sounds boring, but was actually a perfect accompaniment for the big, bold flavour of the aubergine/pesto combo. Simply boil 100g brown rice in water and a little bit of stock powder until cooked through. Add chopped spring onions, plenty of fresh or dried herbs (whatever you have - we used basil and marjoram), and salt and pepper. Dress with olive oil, vinegar, and let it cool for about twenty minutes to absorb all the flavours from the herbs.
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| Before... |
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| Mmmmm after! |
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