Cottage-style loaf with pesto and marinated brinjal

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 11
Servings 4


  • 60
    olive oil
  • 30
  • 2
    cloves of garlic, crushed
  • 1
    aubergine, cubed
  • 20
    white wine vinegar
  • extra olive oil
  • 4
    rashers back bacon
  • 50
    pine nuts
  • 60
    basil pesto (see recipe)
  • 1
    cottage-style loaf
  • herbs to garnish


1. Heat oil and butter in a heavy-based pan. Add the garlic and brinjal to the pan and sauté until the brinjal is just cooked. Pour the contents of the pan into a bowl and sprinkle over the vinegar and a little olive oil and allow to cool. Leave in the fridge to marinate for 30 minutes. 2. Fry the bacon, dice and set aside. 3. Place the pine nuts in a dry pan and place over the heat until they are golden in colour. 4. Slice the bread and place on a hot grilling pan to colour (or toast). Spread each slice with a generous layer of pesto. Top with drained marinated brinjals. Sprinkle on the bacon and pine nuts. Serve garnished with fresh herbs. Serves 4


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