Recipe

Aubergines with Pesto

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Aubergines with Pesto

Roasted aubergines covered in a tangy tomato salsa, topped with a chilli, feta & basil pesto mix.


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Ingredients to serve 2

  • 100g x Fairview feta
  • 2 x aubergines – cut into quarters
  • ½ x fresh chilli – de-seed and chop finely
  • 2 tbsp x pesto
  • 5g x fresh basil – remove leaves and chop
  • ½ x lemon
  • 3 tbsp x olive oil for salsa dressing (from your pantry)
  • 2 x tomatoes – cut into cubes (1cm)
  • ½ x red onion – chop finely
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)

Ingredients to serve 4

  • 200g x Fairview feta
  • 4 x aubergines – cut into quarters
  • 1 x fresh chilli – de-seed and chop finely
  • 4 tbsp x pesto
  • 10g x fresh basil – remove leaves and chop
  • 1 x lemon
  • 6 tbsp x olive oil for salsa dressing (from your pantry)
  • 4 x tomatoes – cut into cubes (1cm)
  • 1 x red onion – chop finely
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x tin foil (from your pantry)

Method

Step 1

Preheat the oven to 200°C.

Step 2

Prepare all ingredients as indicated above.

Step 3

Line a baking sheet with tin foil. Place the aubergine quarters on the sheet (skin side down) and drizzle with olive oil to coat. Season generously with salt and pepper. Place in pre-heated oven to roast for 30 minutes.

Step 4

Using the fine side of a box grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.

Step 5

Mix the following ingredients in a large bowl to make the salsa: tomatoes, red onion, fresh basil. Add the olive oil (see quantities above) and lemon juice and mix well. Season with salt and pepper to taste.

Step 6

Finely crumble the feta into a mixing bowl. Add the pesto, lemon zest and chilli. Mix well.

Step 7

To serve, place the aubergine on the plate, top with pesto feta mix and salsa.

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