Photo by Vinita Punjabi
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.