Eggplant Pesto

March 25, 2010

Eggplant Pesto

Paula Redinger, Tucson CSA

1 medium eggplant
1-2 tablespoon olive oil
1-3 cloves garlic, pureed
2-3 tablespoons grated Parmesan cheese
chile flakes or chile powder to taste
thin spaghetti or other pasta of your choice
optional garnishes
additional Parmesan cheese
slivered sundried tomatoes
fresh basil cut into thin strips

Roast the whole eggplant until the skin is blackened and the flesh has collapsed and is very soft.  You can do this on a grill, in a dry heavy pan on the stove top, or in a hot oven.  When the eggplant is cool enough to handle, cut in half and scoop the flesh into a small food processor.  Add the garlic, olive oil, cheese, optional chile and puree  Toss with hot pasta and top with optional garnishes

One recipe makes enough “pesto” for 1-2 servings of pasta.

2 Responses to “Eggplant Pesto”

  1. Ana Says:

    This is so easy and very delicious!!

  2. Linda Doughty Says:

    Paula, I love this recipe. Quick, easy and delicious.

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