Eggplant tomato pesto (Print Version)
# Ingredients:
01 -
300g of eggplants diced and ready to use.
02 -
300g of cherry tomatoes sliced into quarters.
03 -
70g of grated parmesan cheese.
04 -
3 garlic cloves, optional.
05 -
60g of olive oil.
06 -
40g of fresh basil leaves.
07 -
Salt and pepper to taste.
# Instructions:
01 -
Rinse your cherry tomatoes, then chop them into quarters and set them aside.
02 -
Grab a big skillet, heat up half the olive oil, and toss in the garlic cloves.
03 -
Once the garlic is golden and fragrant, add the diced eggplants, which should already be cleaned.
04 -
Sprinkle in some salt and pepper, then toss in the cherry tomatoes along with the rest of the olive oil. Bring it all to a boil over medium heat. Lower the heat to a simmer and let it cook for about 15 minutes, or until the eggplant pieces are perfectly soft.
05 -
Move everything into a blender, add the parmesan and basil, and pulse until your pesto reaches the texture you want.
06 -
Let the pesto cool down, then transfer it into containers. It’s ready to use or freeze for later.
# Notes:
01 -
Keeps well in the freezer.
02 -
Great for pasta dishes or as a tasty spread.