Veggie-Friendly Midweek Meals: Pesto and Pecorino Aubergine
Research from the Vegan Society has shown that over a third of Brits’ New Year’s resolutions involve cutting back on animal products. Whether you are already vegan or vegetarian, are looking to keep plant-based meals a staple in your diet post-Veganuary, or simply want to try out a new recipe, this series of veggie-friendly midweek meals is guaranteed to make you want to brave your JCR kitchen. Each week, the recipes will involve less than ten steps and can be ready in under an hour. All ingredient quantities are for one portion, but by all means scale these up to cater for your flatmates (or for delicious leftover lunches). First in this series is my pesto and pecorino aubergine recipe. Inspired by Delia’s roasted salmon fillets with a crusted pecorino and pesto topping, this vegetarian alternative is just as delicious. Serve with broccoli and new potatoes, couscous or rice for a nutritious, Mediterranean midweek meal. This dish can be made vegan by using vegan pesto and either omitting the pecorino or using an alternative such as the Violife parmesan.
Prep time: 5 minutes
Cook time: 50 minutes Cost per serving: £1.77 (excluding oil, salt and pepper)