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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.
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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
Christian and Manuel Costardi take Piedmont’s most famous crop – rice – and turn it into over twenty varieties of Michelin-starred risotto.
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'Essential aubergine' – sous vide aubergine with pesto and passata
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'Essential aubergine' – sous vide aubergine with pesto and passata
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