Pesto with Roasted Eggplant
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Sauces and Marinades | Author's cuisine
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Pesto with Roasted Eggplant
Ingredients
- Pistachios - 1.4 oz
- Eggplants - 1.1 oz
- Parmesan Cheese - 2.6 oz
- Napa Cabbage - 2.8 oz
- Brazil Nuts - 2 pieces
- Tarragon - 0.7 oz
- Arugula - 0.7 oz
- Parsley - 0.7 oz
- Garlic - 0.3 oz
- Dried onion powder - 0.3 teaspoons
- Red Wine Vinegar - 2 tablespoons
- Olive Oil - 1 fl oz
- Pink Himalayan Salt - 2 teaspoons
Step by Step guide
Step 1
Dice the eggplant and peel it, then place it in the heated olive oil in a skillet.
Step 2
Add the dried onion and a little salt. Sauté over high heat for about 5 minutes, stirring occasionally. Then let it cool.
Step 3
Add the nuts, cheese, and cabbage to a blender.
Step 4
Then add the herbs and olive oil.
Step 5
Add the garlic, eggplant, and salt, then the vinegar. Blend until smooth.
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