'Essential aubergine' – sous vide aubergine with pesto and passata

PT45M

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Ingredients

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Pesto

1
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
  • 4 aubergines
2
Preheat the water bath to 80°C
3
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
4
To prepare the pesto, place all of the ingredients in a blender and blitz until smooth
5
Warm the passata in a small saucepan and season with salt and pepper
6
To serve, spoon some passata onto the plate and splatter over the pesto. Add the aubergine and finish with the freshly grated lemon zest
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