Eggplant Pesto Recipe – A Mediterranean Delight for Your Table
Category: Sauces and Condiments
Serves: 4
Eggplant Pesto, or Pesto di Melanzane, is a delightful and versatile sauce that combines the creamy richness of roasted eggplants with the nutty crunch of almonds, the sharpness of Grana Padano cheese, and a refreshing hint of mint. Perfect as a pasta sauce, a spread for bruschetta, or a dip for fresh vegetables, this recipe captures the essence of Mediterranean flavors.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 1 kg |
| Blanched Almonds | 60 g |
| Grana Padano DOP (grated) | 20 g |
| Extra Virgin Olive Oil | 50 g |
| Lemon Zest | 1 lemon |
| Fresh Mint Leaves | As needed |
| Fine Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~150 kcal |
| Protein | 4 g |
| Carbohydrates | 10 g |
| Fat | 10 g |
| Fiber | 4 g |
Instructions
Step 1: Prepare the Eggplants
- Begin by washing and drying the eggplants thoroughly.
- Preheat your convection oven to 220°C (428°F).
- Line a baking sheet with parchment paper. Place the eggplants on the sheet and pierce their skin multiple times using the tines of a fork.
- Roast the eggplants in the preheated oven for 45–50 minutes until the skin is wrinkled and the flesh is soft.
Step 2: Extract the Eggplant Flesh
- Once roasted, remove the eggplants from the oven and allow them to cool slightly on the baking sheet.
- When the eggplants are cool enough to handle, trim off the stem ends and slice them in half lengthwise.
- Using a spoon, scoop out the soft flesh and transfer it to a fine-mesh strainer set over a bowl.
Step 3: Drain the Eggplant Flesh
- Gently press the eggplant flesh with the back of a spoon or a fork to remove excess moisture. Let it drain for a few minutes while you prepare the other ingredients.
Step 4: Blend the Pesto
- Transfer the drained eggplant flesh to a food processor equipped with a blade attachment.
- Add the blanched almonds, grated Grana Padano, grated lemon zest, and extra virgin olive oil.
- Season with a pinch of fine salt and freshly ground black pepper.
Step 5: Process the Mixture
- Pulse the food processor for about a minute until the mixture forms a thick, creamy puree. The almonds should remain slightly chunky to give the pesto a pleasant texture.
Step 6: Add the Finishing Touch
- Roughly chop the fresh mint leaves and fold them into the pesto mixture using a spatula. The mint adds a vibrant freshness that elevates the sauce.
Step 7: Serve and Enjoy
Your eggplant pesto is now ready! Transfer it to a serving dish or an airtight container for storage.
Serving Suggestions
- Toss the pesto with freshly cooked pasta for a simple yet satisfying meal.
- Spread it over toasted bread slices for a flavorful bruschetta topping.
- Use it as a dip for crisp vegetables or as a side sauce for grilled meats.
This Eggplant Pesto is an excellent way to bring the essence of Mediterranean cuisine into your kitchen. The combination of roasted eggplants, crunchy almonds, and aromatic mint creates a harmony of flavors that will have your guests coming back for more!
