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This gorgeous aubergine recipe from the Costardi Brothers showcases the meaty, flavoursome flesh of the aubergine. With classic Italian flavours this vegetarian dish makes a tasty and simple starter.
Cut the aubergines in half lengthways. Season with salt, pepper and extra virgin olive oil
salt to season
Sarawak black pepper to season
extra virgin olive oil
Preheat the water bath to 80°C
In a frying pan, colour the aubergines on both sides and when they are well-browned, remove from the heat and place them in vacuum bags with some extra virgin olive oil. Seal and cook in the water bath for 8–10 minutes
To prepare the pesto, place all of the ingredients in a blender and blitz until smooth
3 bunches of basil
10g of pine nuts
50ml of extra virgin olive oil
Warm the passata in a small saucepan and season with salt and pepper
200g of passata
To serve, spoon some passata onto the plate and splatter over the pesto. Add the aubergine and finish with the freshly grated lemon zest