Afghan Pesto
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 bunch fresh coriander, coarsely chopped
- 1⁄2 cup raw peanuts, toasted
- 1⁄2 teaspoon cardamom pod, cracked, seeds only
- 1 lime, juice of, only
- olive oil, for mixing
- 2 aubergines, sliced
directions
- Put the coriander, peanuts, cardamom seeds and lime juice in a blender or food processor and process until chopped and combined.
- With the motor running, drizzle in olive oil until the mixture has the consistency of a soft paste.
- Chargrill the aubergine slices on both sides on a griddle or chargrill pan until nicely coloured and tender.
- Spread a little of the pesto over the warm aubergine slices and serve.
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Reviews
-
I enjoyed the flavors, however the texture was too gritty for me and I really don't think I used too many peanuts based on that flavor. Although having said that, next time I will probably use a little less peanut to improve on the texture. At first it was 'missing' something. I ended up adding almost about 1/4 tsp of salt and it perked right up (& I am usually a low-salt kind of cook)! Since cardamom is expensive and I already had ground cardamom, I had to decide on a conversion. This proved a bit difficult (lots of rules of thumbs for conversions, however how many pods are in a 1/2 tsp?) but I finally decided on, and used, 3/8 teaspoon ground cardamom. The pesto went really well on the eggplant. I just grilled plain eggplant on my George Foreman grill. Only Made 1 eggplant - freezing the rest in an ice cube tray for individual portions to test it's OAMC viability too. Next time, I might try a little bit of fresh mint blended in the pesto too. Thanks for posting; It really hit the spot for something new! [Made & reviewed for the Newest Zaar Tag] UPDATE: The leftovers the next day were not so good, in fact, I ended up discarding it, which I really hate to do. The pesto flavors didn't get better & meld in the refrigerator - the cilantro just took over. Also, the freezing does not seem to be a big success. All in all, a bit disappointed and I must bring this down to 3 stars as I probably will not be making this again anytime soon. Thanks for the food adventure though - I was really excited to try this so it was still a lot of fun!
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!