Grilled aubergine with almond and parsley pesto
Tonia brings us another healthy veggie snack bursting with flavours of almonds, parmesan and mozzarella!
(Serves 2)
Ingredients:
1 aubergine, sliced lengthways 60ml extra-virgin olive oil2 tbsp almonds, toasted (can use flaked almonds)2 cloves crushed garlic1 tbsp grated parmesanHandful flat leaf parsley1 tbsp balsamic vinegar1 ball fresh mozzarella
Method:
Heat the griddle pan on a medium heat (if you don’t have a griddle pan then you can use a frying pan)
Brush both sides of the aubergine with some oil and season
Cook for 1-2 minutes each side. Leave to cool
Pulse the almonds, garlic and parmesan in a food processor
Add the parsley and remaining oil and add seasoning
Pulse until you have a chunky texture then, stir in the vinegar
Tear the mozzarella into pieces and arrange on two plates with the aubergine. Drizzle over the pesto dressing.