Aubergine, green peas and pesto spread
This aubergine, green peas and pesto spread is a lovely topping on crostini, toasted sourdough or oat biscuits. I made it with vegan pesto, but you can use normal pesto if dairy is not a problem for you.
Ingredients
Method
- Put the aubergine on a roasting tray and roast for about 20 minutes in the oven or in an air fryer, until the flesh is soft. Let it cool, then scoop the flesh out, straight into a blender.
- Meanwhile, blanch the peas in boiling water for 3 minutes, drain and keep them in cold water.
- When the aubergine is in the blender, drain the peas and add to the blender.
- Add the pesto, lemon juice, garlic and parsley leaves.
- Blend until you get a creamy texture.
- Adjust the seasoning and serve.