Eggplant Pesto Spread Recipe
A flavorful spread for the most discerning palates!
Ingredients
- 800 grams eggplants
- 70 grams walnuts
- 40 grams parmesan grated
- 50 grams olive oil
- 1-2 clove garlic
- 2 tablespoon mint or basil leaves
- salt
- Pepper
Instructions
- Wash the eggplants and cut them into slices about three centimeters thick. Place them in a colander to drain excess moisture.
- After half an hour, pat them dry thoroughly with kitchen paper.
- Preheat the oven to 200℃ (390℉)
- Grease a baking dish and arrange the eggplants in a row, one next to the other.
- Drizzle with a little olive oil and bake for approximately 40-50 minutes.
- Allow them to cool completely, then transfer all the ingredients for the pesto into a blender, including the eggplants, and blend until smooth.
- If the pesto is too thick, add olive oil until it reaches the desired consistency, resembling a spread.
- Store it in the refrigerator in a glass jar with a lid for up to a month. Be sure to pour a layer of olive oil on the surface to prevent mold.
Notes
Tips
Use this pesto as a spread on bread or bruschetta, with pasta, in sandwiches, to fill tortillas, on canapés, or as a delightful appetizer with ouzo.