Grilled aubergine carpaccio with parsley pesto and marinated Parmesan – Food & Home Magazine
To make the pesto, whiz the garlic, parsley and olive oil in a food processor until smooth. Stir in the Pecorino and season.
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Ingredients
- <h3>Parsley pesto</h3>
- 2 garlic cloves, crushed
- 60g fresh flat-leaf parsley
- 120ml extra virgin olive oil
- 50g Pecorino, grated
- salt
- freshly ground black pepper
- 200g Parmesan, cubed
- <h3>Carpaccio</h3>
- 2 aubergines, sliced lengthways into 1cm-thick slices
- 20ml (4 tsp) extra virgin olive oil
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