Homemade Pesto & Aubergine ‘Bruschetta’

14 January 2017

Ingredients (Serves 1-2)

1 large aubergine

Homemade Pesto & Aubergine ‘Bruschetta’

A little olive oil

Dried oregano, salt and pepper

For the pesto:

2 large handfuls of fresh spinach leaves

½ cup fresh basil leaves

Juice of 1 lemon

1 cup pine nuts

2 tablespoons olive oil

1 clove of garlic, crushed

2 tablespoons nutritional yeast or Parmesan cheese

Pinch of cayenne pepper, black pepper and sea salt

Toppings:

Handful of cherry tomatoes, thinly sliced

Handful Fragata Black Olives, drained and sliced

Fresh basil leaves, to decorate

Method

1. Pre heat the oven to 180C degrees. Slice the aubergine lengthways then place on a baking tray.

2. Brush each slice with a little oil and sprinkle with the herbs and seasoning. Bake for about 15-20 minutes until softened. Leave to cool down (serve either warm or chilled)

3. Combine all of the pesto ingredients in a blender or food processor and whizz up until you have a fairly smooth paste. Add a dash of water if too thick. Keep in an airtight container or kilner jar in the fridge until needed (leftovers can be stored in fridge for up to 2 weeks)

4. When you’re ready to eat, blot the aubergine slices to get rid of any excess moisture, place on a plate then spread each slice generously with the pesto.

5. Top with the sliced cherry tomatoes and olives, and add a couple more basil leaves on top. 6. Tuck in and enjoy!