Afghan Pesto

1. 1

   Put the coriander, peanuts, cardamom seeds and lime juice in a blender or food processor and process until chopped and combined.

2. 2

   With the motor running, drizzle in olive oil until the mixture has the consistency of a soft paste.

3. 3

   Chargrill the aubergine slices on both sides on a griddle or chargrill pan until nicely coloured and tender.

4. 4

   Spread a little of the pesto over the warm aubergine slices and serve.

No additional tips available.