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- Baked Aubergine In Sundried Tomato And Pesto Sauce
Baked Aubergine In Sundried Tomato And Pesto Sauce
In a blender, blend the sun dried tomatoes and currants along with water, salt and garlic to make a paste. Add lemon juice and crushed chilli. Add enough water to bring it to pouring consistency.
Slice the aubergine into discs and grill them with a little pesto sauce to keep it moist. Once cooked, pour the prepared sauce over it and garnish with toasted almonds flakes and parsley.
Serves 4
Photo by Vinita Punjabi
- Global Main Dishes
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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