Eggplant and parsley pesto

You will grill the eggplant, if possible. If not, roast it in the oven, 400F/200C. Grilling is recommended, as it enhances the flavour.IMG_3029

Serves four as a sauce for pasta or an army as an excellent dressing for the toast or on a  fresh baguette.

  • 4 eggplants (about 1.5kg in all)
  • 150g pine nuts – i also used macadamia nuts as a replacement
  • 2 garlic cloves, peeled and crushed
  • 100g parsley, roughly chopped; this is a lot of parsley, plan for a bunch or two
  • 120ml olive oil
  • 40g mature pecorino or parmesan, finely grated
  • a handful of fresh oregano leaves, shredded
  • Salt

IMG_3027

  1. Score the eggplant with a knife in a few places and place under a hot grill for about 45 minutes, turning every 15 minutes or so, until dark and charred all over.
  2. Cut a slit in each eggplant and use a spoon to scoop out the flesh; discard the skin.
  3. Leave in a colander to drain for at least an hour
  4. Roughly chop the flesh and set aside: you should have about 500g.
  5. Blitz the pine nuts, garlic, parsley and oil until quite smooth, transfer to a bowl.
  6. Add the eggplant, cheese, oregano and half a teaspoon of salt (or more to taste), and fold to combine.

Use at once or store in the fridge in an airtight jar for up to five days.

 

This entry was posted in Sauce served cold / Sosy zimne and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published.