Baked eggplant with cashew pesto

Here are the ingredients you need for this recipe

• Eggplants
• 1 handful of cashews
• Fresh basil
• 1 garlic clove
• Pink Himalayan salt
• Extra virgin olive oil
• Low-fat cheese

Kitchen tools

• Food processor

Method

1. 1Wash the eggplants, cut them in half lengthwise, score the flesh with a crisscross pattern, and bake for 25-35min at 180 degrees.
2. 2Prepare the pesto by blending all the sauce ingredients in your food processor for 2min at speed 3.
3. 3If you don't have a food processor, use an immersion blender or standard blender.
4. 4Once the eggplants are roasted and tender, brush our pesto over the top.
5. 5Sprinkle with cheese.
6. 6All done! Our baked eggplant with cashew pesto is ready.