Grilled Aubergine with Pesto

Preparation info

  • Serves


    • Difficulty


Appears in

Great British Chefs

By Kit Chapman

Published 1989

  • About


  • 1 large aubergine
  • salt and pepper
  • a generous handful of fresh basil
  • 2 cloves garlic
  • 2 dessertspn pine kernels
  • olive oil
  • 2 tbls freshly grated Parmesan


    Split the aubergine in half either lengthways or crossways. Score the flesh about 1 cm (½ inch) deep in a criss-cross fashion with a sharp knife. Salt the surface liberally and drain, cut surface down, on a wire rack for about 1 hour so that the bitter juices can run away.

    Meanwhile, put the basil, garlic, pine kernels and salt and pepper in the food processor. Grind until you achieve a paste. Add enough olive oil to produce a loose textured puree similar to a thick vinaigrette. Stir in the Parmesan cheese, which will stiffen the mixture.

    Preheat the oven to 220°C/425°F/Gas Mark 7.

    Bake the aubergine halves in the oven for about 20 minutes. Remove from the oven and spread the surface with the pesto mixture. Place under a very hot grill until golden and bubbling. Serve immediately.