Makes 2 servings
- 1 medium sized aubergine cut into 6 escalopes
- 1 egg whisked (for the vegan version use coconut aminos)
- 3 tablespoons coconut flour
- 1 cup almonds
- 1/4 cup nutritional yeast flakes
- 1/2 cup walnuts
- 1/2 cup cashews
- 8 sage leaves
- 3 tablespoons pine nuts
- 2 teaspoons onion powder
- Juice of 1/2 fresh lemon
- Mineral rich sea salt
- 1/4 cup cold pressed olive oil
Pre heat oven to 200C. Line an oven proof dish with baking paper. Slice the aubergines into 1/2 inch thick horizontal “steak” slices.
Make the breadcrumbs by placing 1 cup of almonds and nutritional yeast flakes plus a generous couple of pinches of sea salt into a food processor. Pulse until you get a crumb like texture. Then set up your three stations – one plate with coconut flour, one bowl with the whisked egg (for the vegan version use coconut aminos) and one plate with the breadcrumbs. In that order coat each of the aubergine steaks with each station. Transfer onto the baking tray and put in the oven for 25 mins.
Whilst the aubergine is cooking you can make your pesto. Add the walnuts, cashews, pine nuts, sage leaves, onion powder, lemon juice, olive oil and 1/4 teaspoon sea salt to a food processor. Pulse until all combined but leaving a bit of texture, just like a regular pesto. Transfer into an airtight container as you can keep this for up to 3 days in the fridge.
Once the aubergines have cooked remove from the oven and plate up with some roasted cherry tomatoes or Brussel sprouts and cabbage work well too. You can top with an egg (or leave out for the vegan version) and add some of the sage & walnut pesto to finish. A quick drizzle of cold pressed olive oil and voila!