Roasted Aubergine with Pesto

Gimena Escariz
Vegan Side Dish International
  • Prep: 5 Mins / Cook: 20 Mins
  • Serves 6
  • easy

High in dietary fiber and vitamin C, enjoy this tasty, simple and healthy eggplant (aubergine) dish.

Gluten Free Dairy Free Under 30 mins

Ingredients

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  • Baby Eggplant Baby Aubergine 6 6
  • Table Salt Table Salt 1 tsp 1 tsp
  • Extra Virgin Olive Oil Extra Virgin Olive Oil 1 tbsp 1 tbsp
  • Green Pesto Green Pesto 1 cup 1 cup
  • Soybean Soya Beans 50g 1/4 cup
  • Water Water 160ml 2/3 cup

Instructions

  1. 1.Wash the aubergine (eggplant), and then cut into long quarters.
  2. 2.Line a baking tray with parchment paper, add the quartered aubergine and then drizzle with oil and season. Put them into the oven 180°C for 20 minutes.
  3. 3.Bring the soya beans to a boil and then cook for 6-7 minutes on a low heat. Then drain.
  4. 4.Once the aubergines are nicely roasted, add to a large dish. Dress with the pesto and soya beans.

Nutritional Information

  • Calories:
    289
  • Fat:
    15g
  • Sodium:
    14mg
  • Carbs:
    32g
  • Sugar:
    17g
  • Protein:
    11g

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