-
-
Add this recipe to your binder
This recipe is in your binder
-
Aubergine, tomato and pesto stack recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
12 ratings
Ready in just 15 minutes, this make-ahead vegetarian starter is a light but flavourful combination of fresh Italian ingredients, including smokey aubergine, fresh tomato and vibrant pesto. See method
Ingredients
- 20g pine nuts
- 2 large aubergines, cut into 1cm slices
- 1 tbsp extra-virgin olive oil
- 4 large vine tomatoes, cut into 5mm slices
- 1½ tbsp pesto plus 2 tsp for drizzling
- large handful of small basil leaves, to serve
- 20g Parmesan or vegetarian hard cheese, finely grated (optional)
Each serving contains
-
Energy
580kj
140kcal
7%
-
Fat
10g
15%
-
Saturates
1g
7%
-
Sugars
7g
8%
-
Salt
0.2g
4%
of the reference intake
Carbohydrate 8.2g
Protein 3.5g
Fibre 5.6g
Method
- Toast the pine nuts in a small pan over a medium heat until golden and fragrant, then set aside to cool.
- Heat a large griddle pan over a high heat until just smoking and toss the aubergine slices with the oil and season well. Griddle the aubergine slices for 2-3 mins on each sides until charred and just tender, then remove to a plate (you may need to do this in batches).
- Starting with the aubergine at the bottom, layer a quarter of the aubergine and tomatoes up on a plate (about 4-5 slices of each per person) drizzling with a little pesto in between each slice, then scatter over the pine nuts and basil leaves, and drizzle with the extra 2 tsp pesto. Grate over a little Parmesan to serve (if using) and repeat with the remaining vegetables.
Get ahead: Griddle the aubergines up to 24 hours in advance and keep covered in the fridge.
See more Vegetarian recipes