Aubergine pesto

• active time: 15 minutes
• total time: 15 minutes

Ingredients

1 medium size aubergine (eggplant)

1/2 a large onion or 1 small onion

1 heaped tsp minced garlic

2 large ripe tomatoes (best organic & full of flavour)

1/2 a cup of cashew nuts (or two handful)

1 tbsp lemon juice

1 tsp salt

Some pepper

Pasta of your choice

Directions

METHOD:

Boil your chosen pasta for the time required.

Cut aubergine into smallish cubes and sauté in a pan with some oil (aubergines are quite oil-thirsty so you might have to add a bit more than you would normally). Finely chop up the onion and some garlic and add to the pan as well. Sauté for about 7-10 minutes until the aubergine is very soft and falling apart.

I put the contents of the pan on a plate with some kitchen towel on it to absorb some of the oil.

Then add the sautéd aubergine, garlic and onion into a blender, add 2 roughly chopped tomatoes, 1/2 cup of cashew nuts, 1 tsp of salt, 1 tbsp of lemon juice, a dash of pepper and blend until you get a smooth pesto. I had to a a tiny bit of water to make it blend better (don't overdo it as it will become too watery otherwise).

Mix together with the pasta and enjoy!