Aubergine with Cashew Pesto

Part two in a guest series in aid of our campaign to get 2014 off to a healthy, more stylish start, try this delicious midweek dinner from chef Natasha Corrett and nutritionist Vicki Edgson from Honestly Healthy.  

This simple but tasty bake takes no effort whatsoever and (although meatless) is a meaty and complete meal, with the cashews adding great protein to this dish. A recipe that’s perfect for a week night, pumped up with feta cheese and garlic. Serve with tabbouleh.

 

serves 2

1 aubergine (eggplant), halved lengthways

4 tbsp olive oil

50g (2oz/¹/³ cup) raw cashews

40g (1½oz) coriander (cilantro)

1 garlic clove

50g (2oz) feta, crumbled

 

This simple but tasty bake takes no effort whatsoever and (although meatless) is a meaty and complete meal, with the cashews adding great protein to this dish.

Preheat the oven to 170°C/340°F/gas mark 3½.

Place the aubergine (eggplant) halves cut-side up on a baking tray (cookie sheet), drizzle with 2 tablespoons of the olive oil and bake for about 25 minutes, until almost tender.

Meanwhile, whizz the cashews, coriander (cilantro), garlic and remaining olive oil in a blender to a rough paste. When the aubergine (eggplant) halves are almost tender, coat them with the pesto and return to the oven for a further 10 minutes, until the pesto starts to crisp and brown.