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Just a handful of ingredients yet Gennaro's simple pasta dish is full of Italian flavour. Almonds and basil form the basis of a. A lovely aubergine recipe from Italian chefs the Costardi brothers.

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Alright, don’t linger, let’s practice this aubergine pesto formula with 8 elements which are absolutely easy to receive, and we have to process them at the very least through 6 ways. You should commit a while on this, so the resulting food could be perfect.

Composition Aubergine pesto:

1. Make ready 1 aubergine
2. Give Half - a ball of mozzarella
3. Need for Red pesto
4. You need - Garlic puree
5. Require Olive oil
6. Require - Salt
7. Take 1 for side of tomato sauce in pasta
8. Make ready - Optional siracha chilli sauce if you are in a spicy mood

Aubergine is fried in olive oil until softened, covered in freshly made pesto and then grilled in this delicious vegetarian starter. It was inspired after I ate it in a very famous London restaurant! This simple pesto pasta dish is full of Italian flavour. Almonds and basil form the basis of a pesto sauce that's tossed through pasta with roasted aubergines, Bertolli and grated parmesan.

Aubergine pesto making:

1. Put the oven on high near to its highest. Cut the aubergine in half and cut 3 Highway lines into the aubergine but do not go all the way through
2. Add olive oil all over the aubergine. Then add the garlic to the highway lines.
3. Push the mozzarella into the lines equally
4. Smother the top in red pesto or chilli sauce if you are inclined
5. Cook for 20 mins. You will need to test the flesh of the aubergine to make sure it has a balanced texture.
6. Before serving give it a good sprinkle with salt and dried parmesan. It goes well with arrabita pasta. I like to use up what I have left in the fridge so I have added a simple red pesto vegetable pasta.

Recette Aubergines au pesto : découvrez les ingrédients, ustensiles et étapes de préparation. Spray the aubergine slices on either side with the olive oil, and griddle on each side until completely softened. L'aubergine, la star de l'été ! Mixer les feuilles de basilic frais avec de l'huile d'olive de qualité. Ajouter éventuellement plus d'huile d'olive si vous aimez que votre pesto soit plus liquide.

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