Baked Aubergine In Sundried Tomato And Pesto Sauce
Ingredients:
- 2 round aubergines
- 100 gms sun dried tomatoes
- 2 cloves garlic
- 4 tbsp pesto sauce
- toasted almond flakes
- salt to taste
- juice of 2 lemons
- 1 tbsp crushed chilli
- 1 tsp currants
- few parsley sprigs
Method
Blend sun dried tomato and currants with water salt and garlic to make a paste. Add lemon juice and crushed chili. Add enough water to make it pouring consistency.
Slice the aubergine into rounds and grill them with a little pesto sauce to keep it moist. Once cooked, pour sauce over it and garnish with toasted almonds flakes and parsley.
Serves 4