Recipe Description

Ingredients                      Quantity

Egg Plant                         1

Oil                                     for greasing

Salt                                   to taste

For Pesto Sauce

Basil                                 1 cup

Cashew nut                      6-7

Garlic (chopped)              1 tbsp

Olive Oil                           1 tbsp

Ginger Juliennes              1 tbsp

Lemon                              1

Onions (chopped)             1 small

Tomato (chopped)             1 small

Green Chillies (chopped)   2

Coriander (chopped)          3 tbsp

Method

1. Take one eggplant, cut it from 4 sides, grease it with oil and salt.

2. Roast it in the oven.

3. For Pesto Sauce – Take a blender, add basil leaves, cashew nuts, garlic chopped, olive oil and blend it well.

4. In another bowl, add ginger juliennes, lemon, chopped onion, chopped tomato, chopped green chillies, chopped coriander and mix well. Marinate for 5-6 minutes.

5. Remove the roasted eggplant from the oven and deskin the eggplant.

6. Mash the eggplant, mix the pesto sauce and salad with the mashed eggplant.

7. Serve it in a bowl.