Categories Condiment/Spread Vegetable Appetizer Roast Vegetarian
Yield 4 people
Number Of Ingredients 10
Steps:
- Preheat oven to 375 F. Prepare the eggplant by poking a few holes in each with a knife and placing them whole in a small roasting plan to just fit them. In the same roasting pan, take the garlic cloves and place them in a small square of aluminum foil and drizzle a touch of olive oil on them. Wrap the cloves up in the foil and place in the roasting pan alongside the eggplant. Place in the oven and roast for around 45 minutes to an hour, or until the eggplant's skin is wrinkled and the insides are soft. Once the eggplant is done, remove it from the oven and unwrap the garlic from the foil. Peel the garlic from its skins and place the soft cloves in your food processor. Once the eggplant has cooled enough to touch, peel the skin off (if should peel off easily), chop it roughly and place in the food processor too. Add the parsley, toasted pine nuts, lemon juice, olive oil, Parmesan and salt and pepper and blend the ingredients together until almost smooth. Stop the food pro and add in the cumin and more salt and pepper as needed. Serve on top or under a good protein like salmon or halibut or alongside home made pita chips. I decided to serve it with pan roasted salmon and parsley oil, which really enhanced the flavor of the eggplant.
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Stevie Ray
[email protected]This pesto is the perfect addition to any summer party. It's light and refreshing, and it goes well with a variety of dishes.
Amahle Gigaba
[email protected]I'm not a vegan, but I'm always looking for new and delicious vegan recipes. This pesto is definitely one that I'll be making again.
torikul joarder
[email protected]This pesto is a great way to add some extra flavor to your favorite pasta dishes.
Kendrick Clemons
[email protected]I've made this pesto several times now and it's always a hit. I love the smoky flavor of the roasted eggplant.
Abubakar Ch
[email protected]I'm not sure what I did wrong, but my pesto turned out really bitter. I think I might have used too much arugula.
Zarzy Chizzy
[email protected]This pesto is so easy to make. I just threw all the ingredients in my food processor and it was done in minutes.
Nicole Brooks
[email protected]I love the addition of sun-dried tomatoes to this pesto. It gives it a nice depth of flavor.
Danu Max
[email protected]This recipe is a great way to use up leftover eggplant. I always have a few extra eggplants lying around, and this is a delicious way to use them up.
TD Swanbeck (TWEEZA915)
[email protected]I'm not a huge fan of eggplant, but this pesto was surprisingly good. The flavors were well-balanced and it wasn't too heavy.
Jonah Sackie
[email protected]I made this pesto last night and it was a hit! My family loved it on pasta, and I also used it as a spread on sandwiches.
Dever Kurasz
[email protected]This eggplant pesto is a delicious and versatile dish that can be enjoyed in many different ways. I love the combination of flavors and textures, and it's a great way to use up leftover eggplant.