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Monday, September 22, 2014,11:22 AM by
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AUBERGINE PESTO

Serves :
6

Preparation Time :
1 hour

Cooking Time :
1 hour 30 minutes

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

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