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.
June 16th, 2012 at 8:07 pm
This is so easy and very delicious!!
August 19th, 2011 at 5:25 pm
Paula, I love this recipe. Quick, easy and delicious.