Eggplant (aubergine) Pesto Recipe

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 medium eggplants
• 1/2 bunch basil
• 1 1/2 teaspoons dijon mustard
• 1 lemon, juiced
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1 pinch black pepper
• 1 garlic clove, crushed
• 1/2 cup virgin olive oil

Recipe

• 1 lay eggplant on open flames and char until the skin is toasted.
• 2 remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor.
• 3 take off stem of eggplant and discard.
• 4 place eggplant in food processor with the remaining ingredients and blend until smooth.
• 5 great on fish, bread and vegetables.