Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
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

The refrigerator light goes on...

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.


Eggplant Pesto

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
1/4 tsp salt

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.

Nutrition Facts

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
Cholesterol 3mg 1%
Sodium 176mg 7%
Total Carbohydrates 6g 3%
    Dietary Fiber 4g 10%
    Sugars 3g
Protein 4g
Vitamin A 0% Vitamin C 3%
Calcium 7% Iron 2%
Vitamin K 8 mcg Potassium 222 mg
Magnesium 28 mg