Aubergines stuffed with Pesto Grains
“These delicious stuffed aubergines make a great alternative to stuffed peppers & make use of the aubergines flesh to make a pesto that minimises waste.”
Suitable for vegetarians
- 1 x 250g pouch of Merchant Gourmet Pesto-ey Italian Infused Grains
- 2 x aubergines
- 125g torn mozzarella
- 50g toasted Pine Nuts
- 50g parmesan (or vegetarian Parmesan)
- A large bunch of fresh basil
- Pinch of salt
- Pinch of pepper
- Olive oil
- ½ lemon for juice
- Optional: truffle oil for final drizzling
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1.Turn the oven up to 220C (200C for fan ovens) and slice the aubergine in half length ways. Score the aubergine’s flesh, season with salt and drizzle with olive oil. Place the aubergines face down on a baking tray – The natural juices in the aubergine will self-steam the aubergine & help to cook the flesh. Bake in the oven for 20 minutes
2.Once done, scoop the flesh out, add to a pestle & mortar, or, add to a blender. Add a pinch of pepper, a few glugs of olive oil, the pine nuts, the basil, lemon juice & the Parmesan (leave some basil & Parmesan behind for topping)
3.Blend or mix to a rough pesto
4.Tear a corner in your Merchant Gourmet Italian Infused Grains and cook for 1 minute in the microwave and add this to your pesto mixture, season with salt to taste
5.Once nicely combined, fill your aubergine ‘boats’ & top with torn mozzarella, a few more basil leaves, a light grating of Parmesan and a few drizzles of olive oil or truffle oil if you have some. Bake again until golden & bubbly
6.This dish is perfect on its own for a light lunch, but goes equally as well with a fresh salad for dinner
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