AUBERGINE STEAKS WITH PESTO AND GRIDDLED FLATBREADS - Wrights Baking : Wrights Baking
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Grill
- Mixing bowl
- Rolling pin
- Spatula
- Plate
Ingredients
- 500g pack Premium White bread mix
- 2 Large aubergines
- 6 tablespoons olive oil
- Juice of ½ lemon
- 75g rocket
- 25g Parmesan, finely grated
- 25g pine nuts
- 1 garlic clove, crushed
- 50g fresh basil, chopped
- 4–6 tablespoons olive oil for the flatbreads
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