Aubergine steaks with pesto
- 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
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.