This recipe was created partly because I had nothing green in the fridge, partly because I hadn’t eaten a vegetable in one (OK, two) days unless you count tomato sauce on pizza and potato in chip form but mainly because the husband’s away and given he hates eggplant, a girls gotta get her aubergine on.
Wait, that sounds a bit gross…
Roasted Eggplant, Walnut & Basil Pesto
Serves 4
Ingredients
- Olive oil
- 1 eggplant, cubed
- Handful of cherry tomatoes
- 3 cloves of garlic, skin on
- Handful of walnuts
- 1tsp chilli flakes
- Handful of grated parmesan
- Handful of basil
- Salt & pepper
Method
Turn your oven on to 180 and line a baking tray with baking paper.
Once you’ve cubed your eggplant pop on the baking tray along with the cherry tomatoes and whole garlic cloves. Drizzle with olive oil and sprinkle wiht salt then once your ovens reached temperature, bake for 15 minutes or util the eggplant is charred and soft.
While that’s roasting get your food processor out and plugged in then blitz up all the ingredients with a 1/4 cup of olive oil until smooth but leaving some nutty texture. Serve through pasta, on crusty baguette or as a dip. Major win.