Tomato & Mozzarella with Aubergine Pesto

Preparation info
  • Ingredients For

    4

    • Difficulty

      Easy

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

Unusually, the aubergine in this dish is cut into very small dice and fried until it firms up, losing all moisture and becoming like a crisp vegetable mince.

The aubergine pesto will keep in a screw-top jar in the fridge for ages if you film the surface with a little more of the olive oil. It is a delicious addition to many dishes, not to mention a classic pasta sauce in its own right.