Skip to content
Grilled aubergine with almond and parsley pesto recipe

Grilled aubergine with almond and parsley pesto recipe

  • 1 star
  • 2 star
  • 3 star
  • 4 star
  • 5 star
1 rating

The combination of this nutty, fragrant pesto with seasonal freshness of the aubergine makes this a 'can't miss' dish. See method

  • Serves 2
  • 15 mins to prepare and 5 mins to cook
  • 571 calories / serving

Ingredients

  • 1 aubergine, sliced lengthways
  • 60ml extra-virgin olive oil
  • 2 tbsp almonds, toasted
  • 1/2 tsp crushed garlic
  • 2 tbsp Parmesan, grated
  • handful flat-leaf parsley
  • 1 tbsp balsamic vinegar
  • 1 ball fresh mozzarella

Each serving contains

  • Energy

    2370kj
    571kcal     29%

  • Fat

    38g 54%

  • Saturates

    15g 76%

  • Sugars

    32g 35%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 32.7g Protein 24g Fibre 5.1g

Method

  1. Heat a griddle pan on a medium heat. Brush both sides of the aubergine with some of the oil and season. Grill for 1-2 minutes each side. Leave to cool.
  2. Pulse the almonds, garlic and Parmesan in a food processor. Add the parsley and remaining oil, and season. Pulse until you have a chunky texture. Then, stir in the vinegar.
  3. Tear the mozzarella into pieces and arrange on two plates with the aubergine. Drizzle over the pesto.

See more Aubergine recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.