Spinach, pea and broccoli pesto on roasted aubergine

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Ingredients

  • Half a bunch of spinach
  • Half a head of broccoli
  • 1 cup of peas.
  • 2 tsp Parmesan cheese
  • 2 cloves Garlic
  • Juice of a lemon
  • Salt and pepper
  • half aubergine

Method

  1. Rinse, trim and steam the spinach and broccoli and boil the peas.
  2. Pop these into a blender with Parmesan cheese and garlic.
  3. Blend until you get your desired texture and add lemon juice, salt and pepper as desired.


Roasted aubergine

  1. Slice up the aubergine into rounds
  2. Sprinkle over a bit of salt and leave for about ten minutes. Te salt gets rid of the bitter taste.
  3. Rinse under water, dab dry with Carlton roll
  4. Put into a roasting dish and drizzle with a bit of olive oil.
  5. Roast at 200 degrees for about 20 minutes until cooked through.

Top the pesto over the aubergine and viola you have a delish healthy carb free dinner.