Aubergine pesto steaks with couscous

I recently got an email from Emerald Street which caught my eye as it was entitled ‘How to make vegetables sexy’. This intrigued me because like most people i tend to have vegetables in the same old way, fried up and thrown into pasta, with a roast dinner or in a stir-fry so I liked the idea of trying something new. So the email had suggestions for lots of different veggies including courgettes and beetroot but the recipe that spiked my interest was the aubergine and pesto one (and not just because we had a left over aubergine at home)! The email suggested the aubergine should be served with rocket and flatbreads but we settled instead with couscous and other roasted veggies, which worked really well and was delicious. I hope you enjoy it!

Serves 2

You will need:
One aubergine
Olive oil
Lemon juice
Roasted veggies – we settled for mushrooms, pepper and tomatoes


What to do:
Cut the ends of the aubergines and slice into four steaks, about 1cm in thick
Criss-cross both sides with a knife and drizzle with olive oil and lemon
Rub the pesto into both sides of the aubergine flesh
Cook on a griddle for five minutes on each side (or 5 minutes on a George Foreman grill)
Serve and enjoy!




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