'Essential aubergine' – sous vide aubergine with pesto and passata
Item 1 of 1
- medium
- 8
- 45 minutes
This gorgeous aubergine recipe from the Costardi Brothers showcases the meaty, flavoursome flesh of the aubergine. With classic Italian flavours this vegetarian dish makes a tasty and simple starter.
First published in 2015
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Ingredients
Metric
Imperial
- 4 aubergines
- 200g of passata
- lemon zest
- salt to season
- Sarawak black pepper to season
- extra virgin olive oil
SAVE RECIPE
Equipment
- Water bath
- Vacuum bag and machine
- Blender
Method
1
Cut the aubergines in half lengthways. Season with salt, pepper and extra virgin olive oil
- salt to season
- Sarawak black pepper to season
- extra virgin olive oil
- 4 aubergines
2
Preheat the water bath to 80°C
3
In a frying pan, colour the aubergines on both sides and when they are well-browned, remove from the heat and place them in vacuum bags with some extra virgin olive oil. Seal and cook in the water bath for 8–10 minutes
4
To prepare the pesto, place all of the ingredients in a blender and blitz until smooth
5
Warm the passata in a small saucepan and season with salt and pepper
- 200g of passata
6
To serve, spoon some passata onto the plate and splatter over the pesto. Add the aubergine and finish with the freshly grated lemon zest
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