Aubergine rolls with pistou
A honey and lemon glaze makes for super-sticky aubergines – here served with a drizzle of pistou. It is easier to make more pistou than you need; the leftover pistou will be good for several days and you could add some freshly grated parmesan to it to make a pesto. You will need some cocktail sticks for this recipe, too.
‘Entertaining in a way that is as relaxing for the host as it is for the guests is a challenge’, says food writer Annie Bell. ‘I like to have a beautiful spread of dishes on the table for everyone to help themselves. The best spreads play to a particular palette, and it is hard to think of a more alluring one come summer than the flavours and aromas of Provence, Many of these dishes can be eaten at room temperature, avoiding last-minute juggling of pans.’
This recipe featured in our July 2023 issue. See all the best recipes from the House & Garden archive.
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Ingredients
Serves 6
For the rolls
For the pistou
Method
Step 1
Heat the oven to 200°C/fan oven 180°C/mark 6. For the rolls, cut a thin slice off either side of each aubergine and cut into three long slices to give 12 slices. Lay on a non-stick baking sheet, brush with oil on both sides and season the tops. Roast for 20 minutes.
Step 2
Heat the oven to 200°C/fan oven 180°C/mark 6. For the rolls, cut a thin slice off either side of each aubergine and cut into three long slices to give 12 slices. Lay on a non-stick baking sheet, brush with oil on both sides and season the tops. Roast for 20 minutes.
Step 3
Meanwhile, season the tomatoes with a little salt in a medium bowl, and set aside for 15 minutes. Heat a frying pan over a medium heat, add the pine nuts and toast them, stirring almost constantly, until a light gold. Remove and leave to cool.
Step 4
For the pistou, whizz the basil, oil and a pinch of salt to a purée in a food processor, then transfer to a small bowl.
Step 5
To serve, arrange the aubergine rolls on a large plate (you can remove the cocktail sticks as you eat), scatter over the tomatoes, splodge with some of the pistou and scatter with the pine nuts.
