Roasted aubergines with romesco and pesto

Ingredients

• 1 aubergine, cut into 4 quarters lengthways, then into 1cm slices
• 3 tbsp oil
• Salt
• Pepper

THE PESTO

• 35g basil
• 1 big clove garlic
• 1 tbsp balsamic vinegar
• 8-10 tbsp olive oil
• 1 chunk Parmesan (about 1.5cm cubed)
• Squeeze lemon juice
• 2 tbsp pine nuts
• Salt and pepper

THE ROMESCO

• 4 tbsp cooked red peppers in brine
• 3 roasted garlic cloves or 1 raw garlic clove
• 1 cascabel chilli, top and seeds removed, then rehydrated
• 2 tbsp chilli flakes
• 2 spring onions
• 2 tbsp apple cider vinegar
• 8 tbsp olive oil/ any neutral oil
• 3 tbsp roasted almonds
• Salt
• Pepper

TO TOP

• 3 tbsp Romesco (you can look up a recipe for this online, or mine is coming soon)
• Roasted pine nuts
• Crumbled feta
• Fresh basil
• Balsamic and olive oil

Method

1. Cut your aubergine into quarters length ways, then into slices about 1cm thick
2. Preheat the oven to 190°Ç, toss the aubergines in oil and season
3. Spread over a tray and bake for 30-40 mins until soft and cooked through- they should melt in your mouth and not be squeaky when done
4. Make your romesco - add everything but the oil to a food processor/ blender and blend until you have a chunky paste. Adjust to taste, then slowly drip your oil into the food processor, or add it tbsp by tbsp to your blender - this will emulsify it and stop it splitting if drizzled over anything.
5. Make your pesto by adding everything to a blender and blend until it’s smoother but still slightly chunky- season to taste
6. When your aubergines are cooked, add to a bowl and toss with 3 tbsp pesto
7. To a plate, spread 3 tbsp romesco over the bottom, then add the aubergine, sprinkle some more pesto over, drizzle some balsamic over, then add the pine nuts, crumbled feta, maldon salt and fresh basil