Saturday, December 7, 2013

Aubergine Salad with Pesto Spread

Aubergine (Eggplant) 
Cloves garlic, peeled 
Bunches scallions, white and green parts, roughly chopped
Coriander leaves chopped
Paprika sweet


Blend scallions, garlic, paprika and coriander to a paste. (freezable at this stage)

Slice augbergines, drizzle with olive oil and salt. Grill both sides in oven.
Cover each slice with above spread and return to grill for a few more seconds.

Fry chopped onions till soft.  Add tomatoes and cook till all soft and a thick sauce is made.  
Season with salt and black peper.

Add prepared aubergines to tomatoe sauce and carefully stir.

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