Aubergine Pesto Bake

 

Aubergine Pesto Bake

By Namit Kathoria

 

Preparation time: 20-25 minutes

Cooking time: 40-50 minutes

 

Serves 3-4 portions

Ingredients:

200 ml of any vegan pesto sauce (e.g. Artichoke Pesto)

 

Dressing

¾ cup olive oil

½ teaspoon sea salt

¼ teaspoon black pepper

2 teaspoons dried basil

2 teaspoons dried oregano

 

2 aubergines halved and diagonal lines cut into the flesh

2 zucchinis halved

550g cooked chickpeas

200 g cherry tomatoes halved

 

Garnish with fresh chopped parsley

 

Preparation:

1. Mix together all the ingredients for the dressing and then divide it into two batches.
2. Preheat the oven to 180°C. Half the aubergine and cut into the flesh diagonally. Half the zucchini and the cherry tomatoes.
3. Put the cherry tomatoes into a bowl, drain the chickpeas, rinse them and place them into the bowl as well.
4. Take a large baking dish and place some of the dressing  from one of the two batches into the bottom of the dish. Then place in the zucchini and the aubergine and pour on some more of the dressing on top.

Add in the other batch of to the cherry tomato and chickpea mixture and mix well.

5. Place the aubergine and zucchini baking dish into the preheated oven for about 30 minutes.
6. Remove from the oven and add in the pesto to the aubergine and the zucchini tray. Mix in the cherry tomatoes and the chickpeas as well. Bake again for another 10-15 minutes until the aubergines start to become soft.
7. Once softened remove the tray from the oven and leave for a few minutes to cool down.
8. Garnish with some fresh choppedparsley and serve.

 

 

 

Did you know?

The origins of pesto sauce go back  to 16th century Genoa which is in the Liguria region of northern Italy.

 

Where does your protein come from?

It comes from the chickpeas which contain a good percentage of protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.