Recipes
Aubergine steaks with pesto
Griddled for a smoky taste, these tender slices are great with fresh pesto and spiced yogurt
Griddled for a smoky taste, these tender slices are great with fresh pesto and spiced yogurt
(18 votes)
Cook: 25 Mins
Serves: 2
Price: £1.29 per serving
Nutritional Information
Each 209g serving contains
Energy
1093kj
261kcal
1093kj
261kcal
13%
Fat
23.0g
23.0g
High
33%
33%
Saturates
2.7g
2.7g
Med
14%
14%
Sugars
4.4g
4.4g
Low
5%
5%
Salt
0.23g
0.23g
Low
4%
4%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
523kj/125kcal
Typical energy values per 100g:
523kj/125kcal
Ingredients
15g coriander, leaves and stalks roughly torn, plus extra to serve
10g mint, leaves only
1 clove garlic
15g pine nuts
2tbsp rapeseed oil
Juice ½ lime
1tbsp harissa paste
50g Koko Original Dairy Free Yogurt
1 aubergine
1tbsp rapeseed oil
½ red chilli, finely chopped
Method
1
For the pesto, put the herbs, garlic and pine nuts into a food processor. Pulse to chop, then drizzle in the oil and juice and blend until almost smooth. Add a little water to thin, if needed.
2
Stir the harissa paste into the yogurt and season with ground black pepper.
3
Cut the top off the aubergine. Trim and discard some of the purple skin from 2 opposite sides, then slice the remaining flesh lengthways into 4 steaks.
4
Brush both sides of the steaks with the oil and cook on a preheated griddle for 2-3 mins on each side, until tender with char lines.
5
Drizzle with the pesto and yogurt. Sprinkle with the chilli and extra coriander.