Eggplant & tomato pesto (Print Version)
# Ingredients:
01 -
300 g of eggplants diced and ready to use.
02 -
300 g of cherry tomatoes sliced into quarters.
03 -
60 g of olive oil.
04 -
70 g of grated parmesan cheese.
05 -
3 cloves of garlic (optional).
06 -
40 g of fresh basil leaves.
07 -
Salt and pepper, to taste.
# Instructions:
01 -
Rinse the cherry tomatoes, chop them into quarters, and set them aside.
02 -
Heat up half of the olive oil in a large pan and add the garlic cloves.
03 -
Once the garlic is golden, throw in the diced eggplants that are cleaned and prepared.
04 -
Season with salt and pepper, toss in the cherry tomatoes along with the rest of the olive oil. Bring it to a boil on medium heat, then reduce the heat to low and let it cook for about 15 minutes until the eggplants are soft.
05 -
Move everything into a blender, add the parmesan and basil, and blend in short bursts until you’ve got your desired pesto texture.
06 -
Allow it to cool in a bowl, then transfer it into containers. Use it fresh or freeze for later.
# Notes:
01 -
Stores well in the freezer.
02 -
Perfect for pasta dishes or as a spread.