A very simple recipe to make for a really incredible taste. The best way to serve this pesto is on fresh bread. It’s a delight and the taste of the roasted eggplant is well enhanced with the parmesan and pine nuts. You can also serve it with pasta, like a classic pesto. Visually it looks a lot like a classic eggplant caviar, but the flavors are so different that you will surprise your guests!
Recipe for 4 people:
- 2 eggplants
- 80g of parmesan cheese
- 80g of pine nuts
- 1 small clove of garlic
- 40g of olive oil
- salt pepper
Place the two eggplants in aluminum foil as if they were in foil.
Place them on a baking sheet and bake in a preheated oven at 180°C for 45 minutes.
Let them cool in the paper before opening.
Remove the skin and do not run the eggplant under water!
It would take away their taste! Place the eggplant flesh in a small colander to allow the juice to drain as much as possible. At this point, I had 300g of flesh.
Let drain for 15 minutes then put the flesh in a blender with the rest of the ingredients.
Pepper to taste and don’t add too much salt (the parmesan is already quite salty!).
Blend for a smoother texture and taste!
You can add pine nuts.
Serve as is to spread on good bread or use the pesto in pasta.