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Aubergine tian

This classy vegetarian classic will have friends and family begging for second helpings.


  • For the pesto


  • 1.

    Wash the aubergine and pat dry, dip them in flour and pan fry in oil until golden, continue until all are cooked.

  • 2.

    Blend all the pesto ingredients and set to one side.

  • 3.

    Lay the aubergine on 4 plates in overlapping circles and then add a slice of tomato, a slice of mozzarella some fresh basil and parmesan add another layer of aubergine on top and repeat the tomato, mozzarella, basil, parmesan. Place in a hot oven and gratinate.

  • 4.

    Serve immediately with pesto dressing.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Aubergine tian.


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