Pistachio Pesto Rounds

These roasted aubergine rounds, topped with a fresh pistachio-basil pesto, are flavourful and packed with nutrients. Aubergines bring fibre and antioxidants for heart health, while pistachios add healthy fats and protein. With basil, garlic, and a splash of lemon for a bright, zesty kick, this dish is a vibrant mix of wholesome ingredients and bold taste.

@plated_rp

Ingredients:

• 1 large aubergine

• 1 tbsp oregano

• Fresh basil leaves (a few handfuls)

• A handful of pistachios (plus extra for garnish)

• Nutritional Yeast (optional)

• Juice of half a lemon

• 1 garlic clove

• Olive oil (for roasting and pesto)

Instructions:

1. Preheat the oven: Set your oven to 190°C (375°F).

2. Prepare the aubergines: Cut the aubergines into 3cm thick rounds. Coat them generously with olive oil and sprinkle with oregano. Place them on a baking tray and bake for 25-30 minutes, turning halfway through. Check for a golden brown colour after 15 minutes.

3. Make the pesto: While the aubergines are baking, prepare the pesto. In a food processor, add the basil leaves, nutritional yeast, garlic, lemon juice, and a handful of pistachios. Drizzle in some olive oil and blitz until you achieve a smooth consistency. Season with salt and pepper to taste.

4. Assemble: Once the aubergines are golden and cooked through, remove them from the oven. Spread a generous layer of pesto on a serving plate. Arrange the aubergine rounds on top of the pesto.

5. Garnish: Finish by sprinkling chopped pistachios over the aubergines and serve warm.