Pesto Aubergine

Name: Pesto Aubergine
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Cuisine: European, Mediterranean, Italian
Ingredients: * 2 aubergines, thinly sliced; * 2 tablespoons olive oil (plus extra for greasing muffin tin); * 1 teaspoon Mediterranean spice mix; * 2 tablespoons sun-dried tomato pesto; * 50g mozzarella cheese; * 50g parmesan cheese; * Basil leaves for garnish

10 steps

Prep:20minCook:23min

Indulge in layers of Mediterranean flavours with our Pesto Aubergine delight. Thinly sliced aubergine, brushed with aromatic Mediterranean spices, is stacked with sun-dried tomato pesto, creamy mozzarella, and savoury parmesan. Baked to golden perfection in muffin tin portions, this dish is a delightful appetiser or side that's as visually stunning as it is delicious. Finish with a touch of basil for an irresistible taste of the Mediterranean. Perfect for sharing or savouring all to yourself!

Updated at: Mon, 04 Sep 2023 16:55:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories154.7 kcal (8%)

Total Fat10.6 g (15%)

Carbs9.7 g (4%)

Sugars5.5 g (6%)

Protein6.5 g (13%)

Sodium178.3 mg (9%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2aubergines

thinly sliced

2 tablespoonsolive oil

plus extra for greasing muffin tin

1 teaspoonMediterranean spice mix

2 tablespoonssun-dried tomato pesto

50gmozzarella cheese

50gparmesan cheese

Basil leaves

for garnish

Instructions

Step 1

* Preheat your oven to 190°C (fan).

Step 2

* Begin by thinly slicing the aubergines. Sprinkle the slices with a pinch of salt, set them aside for a few minutes, then rinse them with cold water. Pat them dry with a paper towel.

Step 3

* Place the aubergine slices on a baking tray lined with parchment paper in a single layer.

Step 4

* In a small bowl, mix together 2 tablespoons of olive oil and the Mediterranean spice mix. Brush this mixture onto the aubergine slices.

Step 5

* Bake the aubergine slices for approximately 13 minutes or until they turn golden brown. Repeat this process with any remaining aubergine slices.

Step 6

* Grease 6 cavities of a muffin tin with a little olive oil. In each muffin cavity, start by placing a slice of aubergine at the bottom.

Step 7

* Spread a small amount of sun-dried tomato pesto on top of the aubergine slice, then sprinkle with mozzarella cheese and cover with another aubergine slice.

Step 8

* Repeat this layering process: pesto, parmesan cheese, aubergine, pesto, mozzarella, aubergine, pesto, parmesan, aubergine, pesto, mozzarella, aubergine, pesto, and finish with parmesan.

Step 9