Tomcooks

AUBERGINES WITH PESTO

Serves 4 as a starter or light main course. This light summer dish can be browned under the grill instead of in the oven. The pesto will keep a week or so in the fridge if it is kept in jars with a film of oil on top but it is really best when first made. It goes very well with any form of pasta or spread on crostini or stirred into a tomatoey vegetable soup at the last minute.

INGREDIENTS

For the pesto: 60G BASIL 2 CLOVES GARLIC 60G PINE NUTS 60G GRATED PARMESAN A PINCH OF SALT GOOD EXTRA VIRGIN OLIVE OIL Pound these together, except the oil, in a mortar or whizz in the food processor then thin the mixture with olive oil to a thick paste. 4 SMALL AUBERGINES ABOUT 12CM SALT OLIVE OIL PESTO GRATED PARMESAN Set the oven to 190ºC, gas mark 5. Cut the aubergines into thick slices lengthways, sprinkle with salt and leave to drain in a colander for half an hour. Rinse off the salt and squeeze dry on kitchen paper. Heat up a heavy frying pan or ridged grillpan on a moderate to high heat. Brush the aubergine slices with oil and brown them on both sides on the pan. When all the slices are done lay them flat on a baking tray and smear on a thin layer of pesto and top with a grating of parmesan. Bake in the oven for 15 20 minutes till browned. Serve with crusty bread to mop up the oil.