This is delicious added to virtually any recipe; I particularly love to add it to cooked pasta!
Ingredients (serves 2)
2 Aubergines
Handful of Basil (around 10 leaves)
20g Pine Nuts
Salt, 1 pinch
2 Garlic Cloves
20ml Olive Oil
30g Parmesan
Method
Lay both aubergines in an oven proof tray and pierce repeatedly with a fork, this will prevent them from exploding in the oven. Cook in a fanned oven at 180 degrees for 45 minutes or until withered and mushy then let them cool enough so you can then peel them. Then place in a colander and, using a fork, press on the aubergines to release all the liquid. Now transfer them to a bowl and add basil, pine nuts, salt, garlic cloves, olive oil and parmesan – then blend all until smooth.
Author: Ros
Author of What's On and Life In The Kitchen!