Aubergine-steaks

Aubergine steaks with pesto

Griddled for a smoky taste, these tender slices are great with fresh pesto and spiced yogurt

By , 15 January 2019

(16 votes)

Aubergine steaks with pesto
  • 25 Mins

  • Serves: 2

Nutritional Info
Each 209g serving contains
  • Energy

    1093KJ

    261KCAL

    13%
  • Fat

    23.0g

    high

    33%
  • Saturates

    2.7g

    low

    14%
  • Sugars

    4.4g

    low

    5%
  • Salt

    0.23g

    low

    4%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 523kJ/125kcal.
Ingredients
  • 15g coriander, leaves and stalks roughly torn, plus extra to serve
  • 10g mint, leaves only
  • 1 clove garlic
  • 15g pine nuts
  • 2tbsp rapeseed oil
  • Juice ½ lime
  • 1tbsp harissa paste
  • 50g Koko Original Dairy Free Yogurt
  • 1 aubergine
  • 1tbsp rapeseed oil
  • ½ red chilli, finely chopped
Method
  • For the pesto, put the herbs, garlic and pine nuts into a food processor. Pulse to chop, then drizzle in the oil and juice and blend until almost smooth. Add a little water to thin, if needed.

  • Stir the harissa paste into the yogurt and season with ground black pepper.

  • Cut the top off the aubergine. Trim and discard some of the purple skin from 2 opposite sides, then slice the remaining flesh lengthways into 4 steaks.

  • Brush both sides of the steaks with the oil and cook on a preheated griddle for 2-3 mins on each side, until tender with char lines.

  • Drizzle with the pesto and yogurt. Sprinkle with the chilli and extra coriander.