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Aubergine and Basil Pesto

I am always on the hunt for new sauces and dips. Pestos are one of those sauces which you can add a variety of vegetables to without overwhelming the other ingredients. Traditionally, pestos are a combination of basil , olive oil, nuts and in most cases cheese. Roasted aubergine adds another layer of flavor to this already delicious recipe .
Course Condiments, Side Dish
Keyword condiments, pesto, vegan, vegetable dip, vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people

Ingredients

  • 2 medium aubergines
  • 1 cup basil leaves
  • ¼ cup pine nuts or almonds
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • ⅓ cup olive oil

Aubergine Seasoning:

  • ¼ tsp salt
  • 1 tbsp olive oil

Instructions

  • Preheat oven to 150°c. Trim off the stem end of eggplant and cut in half vertically. Place it skin side down and cut vertical then horizontal lines in the aubergine, without touching the skin.
  • Drizzle with olive oil and sprinkle with salt.
  • Wrap in foil paper and bake until completely soft, about 30 minutes. Remove from oven and allow to cool completely.
  • Scoop the flesh out and place in a food processor, alongside basil leaves, pine nuts. Blitz on high to a coarse puree. Transfer to a bowl, add lemon juice, salt and olive oil. Mix till incorporated.
  • Enjoy over pasta, salad, in a sandwich or a charcuterie board.

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