Guide to Make Aubergine pesto in 12 Minutes for Family

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, aubergine pesto. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

A lovely aubergine recipe from Italian chefs the Costardi brothers. Using classic Italian flavours this is the perfect starter for any occasion. I had to a a tiny bit of water to make it blend better (don't overdo it as it will become too watery otherwise).

Aubergine pesto is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Aubergine pesto is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook aubergine pesto using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Aubergine pesto:

1. Prepare 1 aubergine
2. Take Half a ball of mozzarella
3. Get Red pesto
4. Get Garlic puree
5. Make ready Olive oil
6. Prepare Salt
7. Make ready 1 side of tomato sauce in pasta
8. Make ready Optional siracha chilli sauce if you are in a spicy mood

Simply bake and then add the crust. Rinse salt off, and pat dry with paper toweling. Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way. Add the pesto and toss until the eggplant is coated.

Instructions to make Aubergine pesto:

1. Put the oven on high near to its highest. Cut the aubergine in half and cut 3 Highway lines into the aubergine but do not go all the way through
2. Add olive oil all over the aubergine. Then add the garlic to the highway lines.
3. Push the mozzarella into the lines equally
4. Smother the top in red pesto or chilli sauce if you are inclined
5. Cook for 20 mins. You will need to test the flesh of the aubergine to make sure it has a balanced texture.
6. Before serving give it a good sprinkle with salt and dried parmesan. It goes well with arrabita pasta. I like to use up what I have left in the fridge so I have added a simple red pesto vegetable pasta.

Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little. I used Japanese eggplant because that is what is in my garden. I then spread with pesto and broiled briefly. I think the Japanese eggplant have a milder flavor and thinner skin.

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