This is one recipe with aubergines where you don’t have to worry
about how much oil they absorb in the cooking process because
the pesto incorporates the same oil you’ve used for frying.
3 oz (75 g) mixed nuts and seeds
1 oz (25 g) flax seeds
1 small aubergine
2 cloves of garlic
1 sprig of rosemary
1⁄2 packet of fresh mint
1 oz (25 g) grated Parmesan
1 tbsp tomato purée
Black pepper
1⁄4 pint (125 ml) olive oil
Method
1. Cut the aubergine into fairly thick slices and soak in a bowl of
very salty water for about 20 minutes, then drain, rinse well
and dry with kitchen paper.
2. Heat half the quantity of oil in a large frying pan and preheat
the oven to Gas Mark 6 (200ºC).
3. Fry half the aubergine slices in the hot oil for a few minutes,
turning once, then transfer to a small roasting tin. Add the
remaining oil to the pan and fry the rest of the aubergine, again
transferring the cooked aubergine to the roasting tin.
4. Snip the rosemary up and sprinkle over the aubergine then add
the crushed garlic to the roasting tin and put it in the oven for
20–25 minutes until the aubergines are completely soft and
cooked through. All the oil that was soaked up during frying
should now be swimming around in the tin.
5. Remove the tin from the oven and allow to cool for a few
minutes while you get the rest of the ingredients ready then
put the aubergines and all the oil into a blender or food
processor with everything else and blend or pulse to make a
coarse paste, scraping the pesto down from the sides every few
seconds.
6. Pack the pesto into a clean jar and pour another 2 tsp of olive
oil on top.
7. Store in the fridge for a week.
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