Aubergines or eggplants are a wonderful and filling meat substitute for a main course. I always think that griddling vegetables and fruit improves the flavour. I have a very old griddle pan that I use almost everyday and this recipe in particular cooks very well on it.
Ingredients.
4 small aubergines cut into halves.
4oz toasted pine nuts.
4 oz vegetarian hard cheese.
a large bunch of fresh basil leaves.
salt and pepper to taste.
Extra virgin olive oil.
Grated rind and juice from two lemons.
Method.
Place the aubergines cut side down onto your hot griddle pan. Cook for four minutes each side. Keep the cooked aubergines warm in a dish in a moderate oven until they are all done. In a blender mix the remaining ingredients together until smooth. To serve simply drizzle the sauce over the aubergines. Serve with a mixed green salad and some warm crusty bread to soak up all of the wonderful sauce.
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