Grilled aubergine with almond and parsley pesto recipe

  • Serves 2
  • 15 mins to prepare and 5 mins to cook
  • 571 calories / serving
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The combination of this nutty, fragrant pesto with seasonal freshness of the aubergine makes this a 'can't miss' dish.

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.

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.

Tear the mozzarella into pieces and arrange on two plates with the aubergine. Drizzle over the pesto.

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  • Ingredients

  • 1 aubergine, sliced lengthways
  • 60ml (2 1/4fl oz) 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
  • 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


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