Baked Aubergine with Cashew Cheese, Pesto and Rich Tomato Sauce

Name: Baked Aubergine with Cashew Cheese, Pesto and Rich Tomato Sauce
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Ingredients: 1 tbsp Olive oil; 1 Red onion, roughly chopped; 4 cloves Garlic, sliced; 5 Large ripe tomatoes, sliced; 2 Red peppers, chopped lengthways; 1 tsp Sea salt; 1 pinch Pepper; 1 pinch Chilli flakes, optional; 2 Aubergines, sliced lengthwise and then cross scored; 1 tbsp Olive oil; 1 big pinch Sea salt; 1 cup Cashews, soaked for at least 1 hour; 1/4 cup Water; 4 tbsp Nutritional yeast; 2 tbsp Lemon juice; 1 tsp Garlic powder; 1 tbsp Dijon mustard; 1/2 tsp Sea salt; 2 big handfuls Basil; 100 g Brazil nuts; 1 clove Garlic; 4 tbsp Olive oil; 1/2 tsp Sea salt; 1 twist Black pepper; 3 tbsp Nutritional yeast; Water to loosen

Packed full of vibrant Mediterranean flavours, this super simple dish is a perfect mid-week meal the whole family can enjoy.

Prep

30m

Cook

Total

1h 30m

Ingredients

Method

Turn cooking mode on

Step 1

Char grill the peppers on a griddle pan on a high heat for approx 15 minutes, turning frequently until nice and charred on both sides.

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For

For the sauce

tbsp

Olive oil

Red onion, roughly chopped

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Baked Aubergine with Cashew Cheese, Pesto and Rich Tomato Sauce

Packed full of vibrant Mediterranean flavours, this super simple dish is a perfect mid-week meal the whole family can enjoy.

Prep

30m

Cook

Total

1h 30m

Ingredients

Method

Turn cooking mode on

Step 1

Char grill the peppers on a griddle pan on a high heat for approx 15 minutes, turning frequently until nice and charred on both sides.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

For

For the sauce

tbsp

Olive oil

Red onion, roughly chopped

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Comments

Cancel

More to explore

Fresh Smoky Aubergine Panzanella & Chickpea Salad

Griddled Courgette & Asparagus with Puy Lentils, Lemon Yogurt Dressing, Mint and Crushed Walnuts

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Baked Hispi Cabbage in Smoky Tomatoes and Tahini

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