AUBERGINE PESTO
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat oven to 180°C (350°F). Place aubergine on a baking sheet and bake until slightly collapsed and tender inside, about 1 hour.
- Remove from oven and let cool to the touch. Leave oven on. Remove and discard skin, and coarsely chop flesh. Set aside.
- Place pitta triangles on another baking sheet and bake until lightly golden, about 15 minutes, turning once. Remove bread from oven and set aside.
- In a liquidiser, combine aubergine, garlic, salt, walnuts, basil, and oil. Puree, if too thick, add oil. Stir in capers. Serve with pitta bread triangles.
INGREDIENTS
- 2 round aubergine
- 5 pitta breads, each cut into 8 triangles
- 4 cloves garlic, finely chopped
- 100 grams chopped walnuts
- 100 grams fresh basil leaves
- 5 Tablespoon sesame oil
- 2 Tablespoon capers, crushed
7 comments for “Aubergine Pesto”
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