Griddled Aubergine with Wild Garlic Pesto and Parmesan Shavings

We are having wild garlic pesto in everything at the moment. I don’t mind though as it’s delicious. I’m trying to be as inventive as I can to make it a bit more exciting. This vegetarian side dish was simple but so yummy all the flavours really stood out and it went perfectly with our bbq.


  • 1 large aubergine, sliced about 1cm thick
  • 2 tbsp of rapeseed or olive oil
  • 1 tsp dried oregano
  • Pinch of salt and pepper
  • 4 tbsp wild garlic pesto (recipe here)
  • 20g Parmesan shavings


  1. Heat a griddle pan over a high heat. Spray with some oil.
  2. On a plate add the 2tbsp of oil, oregano and seasoning, give it a mix to combine.
  3. Using a pastry brush, dip it in the oil and brush the aubergine slices on both sides so they are coated in the oil mixture.
  4. Place the aubergine onto the griddle and cook for 5 minutes each side.
  5. Transfer to a plate, dollop the pesto over the top and finish with the Parmesan shavings. Enjoy 😊

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