This dish is a sight for sore eyes and a spoonful of pesto heaven – perfect for a Christmas lunch!

Ingredients:

Per person you need:

One medium ripe aubergine

Garlic

FILIPPO BERIO basil pesto

FILIPPO BERIO sundried tomato pesto

FILIPPO BERIO olive oil

Shaved parmesan or pecorino

Method:

Cut aubergine into 2cm discs and salt to remove bitterness.

Wash off salt and pat dry. Cut a deep slit cross on each disc.

Heat a pan and fry in olive oil until soft and golden on both sides.

In a small casserole or individual baking dish:

Place a layer of sundried tomato pesto and a glug of olive oil

Layer the aubergine on top, then spoon basil pesto and some parmesan.

Continue alternately layering, until the dish is almost filled up. On the last layer, place a small amount of pesto and a generous amount of parmesan…and some olive oil

(Some FILIPPO BERIO Balsamic Vinegar for a bit of sweetness!)

Bake the whole dish for 35minutes at 80 degrees, until bubbling and golden

Serve with a green leafy salad

Enjoy the festivities and buon appetito!