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4
Easy
By Richard Whittington and Martin Webb
Published 1995
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.