Pasta

Eggplant Pesto

Sweet Tea 03/04/2021 no Comments

This is a yummy spin on the classic pesto dish. It is simple and packed with the flavors of fresh basil, almonds and eggplant.

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Prep Time 5

Cook Time 45

Servings: 4

Course: Main Course

Cuisine: Italian

Preheat oven to 400F.
Wash and dry the eggplants, then poke a few holes in them with a fork.
Place the eggplants on a baking pan lined with parchment paper, and bake whole, for 30-45 minutes, until the eggplant is super soft on the inside.
Leave the eggplants in the oven, and let them cool.
When you are ready to make your pesto, cut the eggplant in half, and scoop the inside into the bowl of a food processor.
Add the gops, almonds, parmesan cheese, basil and lemon zest.
And pulse to blend until it is a smooth and creamy homogenous mixture.
Serve warm over your favorite long pasta!

You can serve this with roasted halved cherry tomatoes, as shown in the picture.

House Seasoning/ GOPS

I used a favorite pasta form of mine called Mafaldine