Grilled aubergines layered with peppers in an almond pesto and a fresh tomato sauce.

Grilled aubergines layered with peppers in an almond pesto and a fresh tomato sauce.

A summer’s day and the mixture of all these wonderful tastes together with a glass of anything cold is simply heavenly. To make this wonderful dish you will need the following ingredients

Grilled aubergines with a fresh tomato sauce and peppers in an almond pesto.

July 30, 2018


  • 1 large aubergine
  • 4 capsicums
  • Vegan Almond pesto
  • 100g fresh basil leaves
  • 200g almonds
  • 2 tbsp nutritional yeast
  • 1 lime
  • 1 lemon
  • 3tbsp Olive oil
  • 1 clove garlic
  • Fresh tomato Sauce
  • 8 large tomatoes
  • 1 clove garlic
  • Seasoning
  • Olive oil
  • 1tsp dried chillies
  • 1 jar sundried pesto
  • Step 1 Make your tomato sauce by adding some oil and garlic to a pan. Add the dried chillies too. Wash and roughly chop the tomatoes and add them to the pan. Cook them on a medium heat for around 40 minutes, reduce the heat and let them simmer. Add the jar of sundried chili paste and mix all together. Season and turn off the heat. Here you have extra sauce too. This can be used for other dishes too.
  • Step 2 Wash and slice the aubergine. Get a griddle pan and add some oil. Cook the slices on a high heat on both sides. Place the slices on a plate with some kitchen towel and set them aside.
  • Step 3 Wash and slice the capsicums and chop up. Place them on a baking dish with some olive oil and cook them at 160C for around fifteen minutes. Remove and set aside.
  • Step 4 To make the pesto, get your blender and add the washed basil leaves. Add the almonds together with the nutritional yeast and some of the olive oil and blend until the nuts are completely crushed and you have a nice green paste. Add the juice of the lemon and lime and add a crushed garlic clove too. Add the rest of the oil and mix once more. The smell is divine. Just add some more oil should you wish. You now have a nice jar of pesto which will be useful for the rest of the week as you only need to use two tablespoons for this recipe.
  • Step 5 Get your blender and add the capsicums, two tablespoons of the pesto and some fresh mint. Pulse a few times just to incorporate the ingredients. Get your cooked aubergine slices and start layering your dish. Add the capsicums on top of the aubergines and then a tablespoon of tomato sauce. Layer once more and repeat the process. You can either add some fresh pecorino or should you wish to keep the dish vegan sprinkle some more nutritional yeast on the top. Serve and with these quantities you can serve two generous portions.

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