My baked aubergine with cashew cheese, pesto and rich tomato sauce is full of big robust summery Mediterranean flavours. My tomato sauce is a gorgeous companion to the charred aubergine, creamy cashew cheese and pesto and I think this lovely summery recipe and would be perfect with big salads, bread, dips etc – all eaten in the sun (I’m imagining this now as there’s a heatwave in the UK and I’m house sitting in London and it’s hot hot hot).
I know that aubergines are a little polarising so if you’re not a fan this recipe also works really well with small roast butternut squashes or long slices of baked sweet potato. The choice is yours!!
Just a quick one today as I’m off to meet friends and enjoy the sun for the change.
Much love, Niki xx
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