1. Put the coriander, peanuts, cardamom seeds and lime juice in a blender or food processor and process until chopped and combined. 2. With the motor running, drizzle in olive oil until the mixture has the consistency of a soft paste. 3. Chargrill the aubergine slices on both sides on a griddle or chargrill pan until nicely coloured and tender. 4. Spread a little of the pesto over the warm aubergine slices and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
