Ingredients (Serves 1-2)
1 large aubergine
Homemade Pesto & Aubergine ‘Bruschetta’
A little olive oil
Dried oregano, salt and pepper
For the pesto:
2 large handfuls of fresh spinach leaves
½ cup fresh basil leaves
Juice of 1 lemon
1 cup pine nuts
2 tablespoons olive oil
1 clove of garlic, crushed
2 tablespoons nutritional yeast or Parmesan cheese
Pinch of cayenne pepper, black pepper and sea salt
Toppings:
Handful of cherry tomatoes, thinly sliced
Handful Fragata Black Olives, drained and sliced
Fresh basil leaves, to decorate
Method
1. Pre heat the oven to 180C degrees. Slice the aubergine lengthways then place on a baking tray.
2. Brush each slice with a little oil and sprinkle with the herbs and seasoning. Bake for about 15-20 minutes until softened. Leave to cool down (serve either warm or chilled)
3. Combine all of the pesto ingredients in a blender or food processor and whizz up until you have a fairly smooth paste. Add a dash of water if too thick. Keep in an airtight container or kilner jar in the fridge until needed (leftovers can be stored in fridge for up to 2 weeks)
4. When you’re ready to eat, blot the aubergine slices to get rid of any excess moisture, place on a plate then spread each slice generously with the pesto.
5. Top with the sliced cherry tomatoes and olives, and add a couple more basil leaves on top. 6. Tuck in and enjoy!Products used:
Fragata Pitted Black Olives.
Recipe developed by Pamela Higgins of www.SpamellaB.com
For more recipes ideas visit www.fragata.co.uk