Recipe // Aubergine with Cashew Pesto

This simple and filling vegetarian recipe is perfect for a quick and easy dinner this bank holiday. From the brilliant Honestly Healthy: Eat with your body in mind, the alkaline way cookbook, this aubergine and cashew pesto recipe is a meaty (although meatless) dish that tastes wonderful with a yummy sweet tomato tabouleh.

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Ingredients:

  • 1 aubergine, halved lengthways
  • 4 tbsp olive oil
  • 50g raw cashews
  • 40g coriander
  • 1 garlic clove
  • 50g feta, crumbled

Sweet tomato tabouleh:

  • 80g baby vine tomatoes, deseeded, diced and drained
  • 100g flat-leaf parsley, roughly chopped
  • 30g raw sesame seeds
  • 2tbsp olive oil
  • juice of 2 lemons
  • 2tsp agave syrup

Method:

  1. Preheat the oven to 170°C/340°F/gas mark 3½.
  2. Place the aubergine halves cut-side up on a greaseproof-paper-lined baking tray, drizzle with 2 tablespoons of the olive oil and bake for about 25 minutes, until almost tender.
  3. Meanwhile, whizz the cashews, coriander, garlic and remaining olive oil in a blender to a rough paste.
  4. When the aubergine halves are almost tender, coat them with the pesto and return to the oven for a further 10 minutes, until the pesto starts to crisp and brown.
  5. Meanwhile, for the sweet tomato tabouleh place the diced tomatoes in a bowl and stir in the parsley and sesame seeds. Whisk together the remaining ingredients and drizzle onto the tomato mixture and toss together.
  6. To serve, crumble the feta over the aubergine/pesto and serve with the sweet tomato tabouleh on the side.

Enjoy!

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