Afghan Pesto

• 1 bunch fresh coriander, coarsely chopped
• 12 cup raw peanuts, toasted
• 12 teaspoon cardamom pod, cracked, seeds only
• 1 lime, juice of, only
• olive oil, for mixing
• 2 aubergines, sliced

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.

fresh coriander, peanuts, cardamom, lime, olive oil, aubergines

Taken from www.food.com/recipe/afghan-pesto-327601 (may not work)