Aubergine Pesto | How to make Aubergine Pesto

By Sujata Limbu  |  16th Sep 2015  |  
5 from 1 review Rate It!
  • Aubergine Pesto, How to make Aubergine Pesto
Aubergine Pestoby Sujata Limbu
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About Aubergine Pesto Recipe

This eggplant recipe is a simple dish that serves as a fabulous condiment for your breads and sandwiches.

Aubergine Pesto

Ingredients to make Aubergine Pesto

  • 2 medium sized brinjals
  • 1 clove of garlic smashed
  • A dash of black pepper
  • 1 and 1?2 teaspoons Dijon mustard
  • 1?2 teaspoon salt
  • 1 tablespoon vinegar
  • Handful of basil leaves
  • 1 whole lemon juice freshly squeezed
  • 125 ml olive oil

How to make Aubergine Pesto

  1. Wash and roast the brinjals directly on fire till the the outer skin is toasted.
  2. Then remove from skin and peel off any burnt outer skin. Note to leave a little charred skin to retain the smokey flavour.
  3. Remember to remove the stem of the brinjals before processing it.
  4. Put these brinjals along with the other ingredients into a mixer and blend well till it forms a smooth paste form.
  5. Serve it as a condiment with bread for best taste.

Reviews for Aubergine Pesto (1)

Ruchira Hoon3 years ago

This sounds fab