It’s strange writing up all these supper club recipes, because I cooked and photographed them months ago, ate them again at the end of March, and I’m only just getting around to writing about them! Luckily I enjoyed all the recipes so much that I can still remember all about them.
This pesto crusted aubergine was the second main course option (alongside the garlic mushroom burritos!). It’s really, really easy to make. Like, unbelievably easy.
All you do is whizz up a super simple pesto-like topping, which consists of pine nuts, parsley, garlic and olive oil. If you’re not a fan of parsley, any leafy green herb would work – basil, coriander, whatever you have on hand really. I think a lot of people will have a pack of herbs in the fridge that could probably do with being used up before they turn to mush. And much like any pesto, you can switch up the nuts too if you prefer – walnuts, almonds… I’m sure you know what nuts are, so I’ll let you figure out your own preferred combination.
Personally, I think parsley and pine nuts work pretty well together though!
You can even add a bit of parmesan-style cheese for the true pesto experience – I omitted that this time because I wanted this to be a vegan option, but in the future I’ll probably add it in because hello, cheese.
To make sure the pesto flavour gets right into the aubergine, score a grid on the top, being careful not to slice through the skin, then just poke the pesto right down into the grooves. Be generous!
Once the aubergine has had half an hour in the oven, the flesh will be soft and oozing with pesto, and the top will be slightly crispy and golden brown. It’s aaawesome.
At the supper club, I served this pesto crusted aubergine with a simple beluga lentil dish, which I’ll be sharing another time, but it can go alongside anything really. It was really good with mashed potato!
- 2 tbsp pine nuts
- Small bunch fresh parsley
- 1 clove garlic peeled
- 1 tbsp olive oil
- Black pepper
- 1 large aubergine
Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Combine the pine nuts, parsley, garlic, olive oil and salt and pepper in a food processor, and blitz until a paste is formed.
Tear the leaves from the aubergine, but keep the stalk. Halve the aubergine lengthwise, and cut the flesh into a grid - but only cut as far as the skin. Gently separate the grid, again being careful not to break the skin of the aubergine.
Spread the herb paste across the aubergine flesh, pushing it into the crevices in the flesh.
Roast the aubergine for 30 minutes, until the topping is slightly golden brown and crispy.