How to Make Aubergine pesto in 17 Minutes at Home

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, aubergine pesto. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Aubergine pesto is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Aubergine pesto is something that I’ve loved my whole life.

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).

To begin with this recipe, we must prepare a few ingredients. You can have aubergine pesto using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Aubergine pesto:

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

So that’s going to wrap it up for this exceptional food aubergine pesto recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!