Ingredient:
1 large aborigine
75 ml (2 ½ fl oz) olive oil, plus extra for greasing
2-3 tsp balsamic or vinegar
Fresh pesto
Shredded fresh basil, to garnish
Method:
Cut the aubergine crosswise into thin slices and arrange in a single layer on a lightly oiled baking tray. Brush the slices with one-quarter of the oil, place under a hot grill, 7 cm (3 in) from the heat, and grill for 5 minutes or until lightly browned. Turn, brush with one-third of the remaining oil, and grill for 5 minutes more.
Sprinkle the remaining oil and the vinegar over the aubergine slices. Leave to cool. Spread pesto over one side of each slice, garnish with fresh basil, and serve at room temperature.
1 large aborigine
75 ml (2 ½ fl oz) olive oil, plus extra for greasing
2-3 tsp balsamic or vinegar
Fresh pesto
Shredded fresh basil, to garnish
Method:
Cut the aubergine crosswise into thin slices and arrange in a single layer on a lightly oiled baking tray. Brush the slices with one-quarter of the oil, place under a hot grill, 7 cm (3 in) from the heat, and grill for 5 minutes or until lightly browned. Turn, brush with one-third of the remaining oil, and grill for 5 minutes more.
Sprinkle the remaining oil and the vinegar over the aubergine slices. Leave to cool. Spread pesto over one side of each slice, garnish with fresh basil, and serve at room temperature.
