Tara Kumar: My biggest beauty lessons
Tara Kumar: My biggest beauty lessons

IMAGE

For one weekend only, here’s where you can immerse yourself in a world of international wine
For one weekend only, here’s where you can immerse yourself in a world of international...

Sarah Gill

Supper Club: Fearne Cotton’s fried asparagus and courgette chip salad
Supper Club: Fearne Cotton’s fried asparagus and courgette chip salad

Meg Walker

Everything you need to know about IMAGE PwC Businesswoman of the Year Awards 2023
Everything you need to know about IMAGE PwC Businesswoman of the Year Awards 2023

IMAGE

Want to reduce your energy bills? A guide to retrofitting options from quantity surveyor Patricia Power
Want to reduce your energy bills? A guide to retrofitting options from quantity surveyor Patricia...

Megan Burns

Take a tour of Made.com founder’s chic London pad
Take a tour of Made.com founder’s chic London pad

IMAGE Interiors & Living

Member competition: WIN an interior design consultation with Staunton Henderson
Member competition: WIN an interior design consultation with Staunton Henderson

IMAGE

The finest Irish chocolates and flowers to spoil your other half with this Valentine’s Day
The finest Irish chocolates and flowers to spoil your other half with this Valentine’s Day

Sarah Gill

What actually consitutes self-care when you’re a mother
What actually consitutes self-care when you’re a mother

Sophie White

February 02: Today’s top stories in 60 seconds
February 02: Today’s top stories in 60 seconds

Sarah Gill

Image / Editorial

What to Make: Baked Aubergines with Pesto Sauce


By Meg Walker
17th Jul 2017
What to Make: Baked Aubergines with Pesto Sauce

Baked Aubergines with Pesto Sauce

If you can find them, use the little Asian aubergines to make this dish – they look very pretty and have a more interesting texture than the large ones. When buying herbs, try going to independent stores or market stalls where they are sold like bunches of flowers – I find these herbs taste better and are much better value.

Serves 4

Ingredients
300g small aubergines
4 tbsp olive oil

For the pesto
a large bunch of basil
75g pan-toasted pine nuts
1 garlic clove
75g freshly grated Parmesan cheese
6-8 tbsp olive oil
sea salt and freshly ground black pepper

Equipment
a baking sheet, lightly oiled

Method
Cut the aubergines in half lengthways and put on the baking sheet. Drizzle with a little of the olive oil and cook in a preheated oven at 190?C/gas mark 5 for about 15-20 minutes, then turn them over and cook for a further 15 minutes.

To make the pesto, put the basil, pine nuts, garlic, Parmesan, the remaining olive oil and seasoning in a blender and pur?e until smooth. When the aubergines are cooked, drizzle with pesto and serve hot or cold.

Top tip: Make twice the quantity of pesto and store the extra in the fridge – it always comes in handy as an easy salad dressing or tossed through pasta for a quick, delicious supper. Keep the pesto covered with a thin film of olive oil and it will stay fresh for several weeks.

Extracted from Eat, Drink Live by Fran Warde (Ryland Peters & Small, approx €17).