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Baked Aubergine In Sundried Tomato And Pesto Sauce

Photo by Vinita Punjabi


  • 2 round aubergines
  • 100 g sun-dried tomatoes
  • 1 tsp currants (may substitute with same amount of golden raisins)
  • Unrefined salt to taste
  • 2 cloves garlic
  • Juice of 2 lemons
  • 1 tbsp crushed dry red chillies
  • 4 tbsp pesto sauce
  • Toasted almond flakes
  • A few sprigs of parsley


In a blender, blend the sun dried tomatoes and currants along with water, salt and garlic to make a paste. Add lemon juice and crushed chilli. Add enough water to bring it to pouring consistency.

Slice the aubergine into discs and grill them with a little pesto sauce to keep it moist. Once cooked, pour the prepared sauce over it and garnish with toasted almonds flakes and parsley.

Serves 4


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