Baked Aubergine In Sundried Tomato And Pesto Sauce



  • 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


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