Name: Aubergine Pesto recipe by Sujata Limbu at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 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

ABOUT Aubergine Pesto RECIPE

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

Ingredients Serving: 6

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

Instructions

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

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