recipe - tried and tested - simplest baked aubergine with.txt

tomato & pesto - nigel slater

# simplest baked aubergine (eggplant) with tomato & pesto

serves 4

If you are looking for a simple pesto recipe that doesn’t require a mortar and pestle or even a food processor, there’s one in the stonesoup archives. Or for something a bit different try my beetroot pesto.

If you’re feeling truly minimalist, just roast the aubergine with some olive oil and serve alone with the pesto.

The aubergine and tomato would also make an excellent sauce for pasta. Just roughly chop the cooked vegetables and stir through hot pasta.

This dish is great to make ahead and reheat when you’re ready to eat. A good one for vegetarian entertaining. Lovely with my brown rice and almond tabbouleh.

#### Ingredients

- 1 jar tomato passata (700g or 1 1/2lb)

- 2 large aubergine (eggplant), halved lengthwise

- 8 anchovies, optional

- 2 cloves garlic, peeled & very finely sliced

- 1/3C everyday extra virgin olive oil

- 1/2C pesto, to serve

#### Method

- Preheat oven to 220C or 425F (that’s 200C or 400F for fan forced ovens).

- Pour the tomato passata into the base of a baking dish large enough to hold the aubergine halves in a single layer.

- Score the cut side of the aubergine in a chunky criss cross pattern.

- Slice a think cheek off the round side of the aubergine so it will sit flat in the dish.

- Place aubergine in the dish and top with anchovies if using and garlic slices.

- Drizzle over olive oil.

- Bake until meltingly tender, about 50minutes to an hour.

- Serve warm or hot with a generous dollup of pesto on top.

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