This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"How can people say they don't eat eggplant when God loves the color and the French love the name? I don't understand."
-Jeff Smith, The Frugal Gourmet
I love the aroma and flavor of roasted eggplant. When I was working on this recipe my wife said, "Hey, let's just eat it now," as it came out of the oven. She's right. A little sprinkle of salt, a bit of pepper and some olive oil, and that's living. But I digress.
You can use this Eggplant Pesto in place of any other pesto, but it's more subtle so you'll need more. Where about two or so tablespoons of a Basil Pesto would be enough in a pasta dish, this works great as a sauce and you can use about a half cup or so.
This is just as versatile as any other pesto. You can use it in pasta, as a spread on sandwiches or bruschetta. It also works great in making hors d'oeuvres and other appetizers. A dollop in a creamy soup like Cream of Cauliflower or Butternut Squash soup would be perfect.
There is no substitute for fresh basil. Dried basil has a completely different flavor and using it in recipes is something I rarely do.
The fresh basil you will find in the market is most likely Sweet Basil. The soft green leaves bruise easily and then turn black. Because of this fresh basil doesn't keep very well.
To keep the leaves fresh, rinse gently and then wrap them in a damp paper towel. Place the bundle inside a plastic bag before putting them in the fridge. You can also put them in a glass of water stem side down like a bunch of flowers in a vase.
5 leaves fresh basil = <1 calorie, <1g fat, 0g sat fat, 0g mono fat, <1g protein, <1g carbohydrates, <1mg sodium, 0mg cholesterol
Servings = 6 | Serving size =about 1/2 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe keeps well for about 72 hours in the fridge.
|spray olive oil|
|1 lb||eggplant (sliced in half lengthwise)|
|1/2 cup||walnut pieces|
|1/4 cup||basil leaves|
|3 Tbsp||olive oil|
|2 cloves||garlic (minced)|
|1 ounce||Parmigiano-Reggiano (grated)|
|1 tsp||white wine vinegar|
Preheat the oven to 325°F. Spray a large skillet with oil and place the eggplant in the pan cut side down.
Place the pan in the oven and let the eggplant roast about 30 minutes until tender. Remove and let cool.
While the eggplant is cooling, place the walnuts, basil, olive oil, garlic, Parmigiano-Reggiano, vinegar, salt and pepper in a blender and puree.
When the eggplant is cool scrape the eggplant out of the skin and add it to the blender. Discard the skin. Puree until smooth.
Serving size = about 1/2 cup
Servings = 6
Amount Per Serving
|Calories 162||Calories from Fat 131|
|% Daily Value|
|Total Fat 14g||23%|
|Saturated Fat 3g||12%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 6g||3%|
|Dietary Fiber 4g||10%|
|Vitamin A 0%||Vitamin C 3%|
|Calcium 7%||Iron 2%|
|Vitamin K 8 mcg||Potassium 222 mg|
|Magnesium 28 mg|