I can’t imagine why anyone would hate aubergines. There’s really no wrong way to cook it. Case and point: this recipe is as simple as it gets. Slice the aubergines and either fry or bake them to a crisp. The fresh and vibrant coriander cashew pesto serves as the dip.The pesto is obviously a play on the traditional basil-pinenut version. It is fresher and milder at the same time.
Keep in mind to serve the aubergines, whether baked or fried, as soon as they’re done because if they sit they will get soggy.
2 cups fresh coriander, packed
1/3 cup cashews, raw
2 cloves garlic
1/2 cup olive oil + 3 Tbsp
1/2 cup parmesan cheese, grated
3 aubergines, thinly sliced into rounds
2 Tbsp salt
extra salt and pepper to taste
Combine the coriander, cashews and garlic in a food processor and pulse until finely chopped.
Stream in 1/2 cup olive oil while the food processor is on, making sure to scrape down the sides once fully incorporated.
Add the cheese, a pinch of salt and pepper and combine. Taste and adjust seasoning as needed.
Slice the aubergines into 1/3 inch thick rounds and lay onto a parchment lined baking sheet. Sprinkle the salt over the aubergines and let sit for about an hour.
Using a paper towel, blot off the salt and water.
Bake the aubergines in a 350F oven for 35-45 minutes or fry until golden and crispy.
Serve the cooked aubergines immediately (so they don’t get soggy) with the cashew coriander pesto dipping sauce.