Eggplant (Aubergine) Pesto Recipe
"I love this with hot fresh bread just out of the oven!!!"
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 medium eggplants
- 1⁄2 bunch basil
- 1 1⁄2 teaspoons Dijon mustard
- 1 lemon, juiced
- 1 tablespoon balsamic vinegar
- 1⁄2 teaspoon salt
- 1 pinch black pepper
- 1 garlic clove, crushed
- 1⁄2 cup virgin olive oil
directions
- Lay eggplant on open flames and char until the skin is toasted.
- Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor.
- Take off stem of eggplant and discard.
- Place eggplant in food processor with the remaining ingredients and blend until smooth.
- Great on fish, bread and vegetables.
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Reviews
-
I added 1/4 cu pine nuts. Love it! This is a summer favorite of ours. I served it over pan-seared summer squash, and pasta.
RECIPE SUBMITTED BY
Poppy
Rhodos
I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia.
I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!
