Starters

Baked Aubergine with Red Pesto

Aubergine is a perfectly versatile vegetable and is brilliant at soaking up flavour. For this recipe we've paired it with a simple but delicious red pesto. This recipe was created in collaboration with blogger EpiVegan. Check out Brett's website by clicking the logo below.
Serves: 2
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients:

  • ½ bunch of fresh oregano, roughly chopped
  • ½ bunch of fresh basil, roughly chopped
  • 2 garlic cloves
  • 1 roasted red pepper (jarred or fresh)
  • 2 tbsp sundried tomatoes
  • ½ cup of pine nuts
  • 2 tbsp nutritional yeast
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 2 tbsp Filippo Berio Mild & Light Olive Oil
  • 1 large aubergine
  • Salt and Pepper

Method:

  1. Preheat oven to 180ºC.
  2. Add roughly chopped basil and oregano to a pestle and mortar and bash the leaves down until darker and moist. Alternatively you can use a hand blender to make the pesto.
  3. Add the pine nuts and garlic to the pestle and mortar and bash and grind until a dense paste.
  4. Add the salt, pepper and nutritional yeast and grind together with the mixture.
  5. Add the finely chopped roasted red pepper and sun dried tomatoes and bash together.
  6. Now add Filippo Berio Extra Virgin Olive Oil and mix together.
  1. If it looks to oily (if oil pools in areas then add a little extra nutritional yeast and mix). Add pinch of salt and pepper (flavour to taste).
  2. Next halve the aubergine and carefully make diagonal incisions roughly seven each way cutting into the flesh but not through the skin.
  3. Drizzle remaining oil into the flesh of each half and ensure you move it around to coat evenly.
  4. Spoon the pesto on to each half evenly and spread, covering the flesh. Be sure to twist and bend the aubergine to encourage the pesto to penetrate into the slits.
  5. Bake in oven for 40 minutes.