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< Aubergine with crispy coriander pesto

Source: Honestly healthy cookbook

Yield: Use as many aubergines as people you want to serve

Time: 45 minutes

Ingredients

1 aubergine halved (as many as people you want to serve- increase how much pesto you make too)
4 Tbs olive oil
50g (2/3 cup) raw cashew nuts
40g fresh coriander
1 clove garlic
Bunch of fresh coriander, cucumber and baby tomatoes for serving
50 g feta (optional)

Method

Preheat the oven to 170C.
Place aubergine halves on baking tray, cut side up. Drizzle with olive oil and bake for 25 minutes until almost tender.
Meanwhile blend the cashew nuts, coriander, olive oil and garlic to make a pesto (add more olive oil if the blender struggles).
Take the aubergine out the oven, spread the pesto on.
Put back in the oven and roast until starting to go gold and crispy.

Serve with fresh coriander, cucumber and tomato salad.