Eggplant (Aubergine) Pesto Recipe - cooking recipe

Ingredients

2 medium eggplants
1/2 bunch basil
1 1/2 teaspoons Dijon mustard
1 lemon, juiced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 pinch black pepper
1 garlic clove, crushed
1/2 cup virgin olive oil

Preparation

Lay eggplant on open flames and char until the skin is toasted.
Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor.
Take off stem of eggplant and discard.
Place eggplant in food processor with the remaining ingredients and blend until smooth.
Great on fish, bread and vegetables.