Italian
Eggplant Pesto
by Chef in Camicia · 306K subscribers on YouTube
A versatile and flavorful eggplant pesto, perfect as an appetizer or condiment. Ideal spread on bruschetta with fried eggplant, pine nuts, and fresh mint.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- easy
Ingredients
10 items- EggplantsWhole eggplants for roasting
- Spreadable CheeseSpreadable cheese such as cream cheese
- MentucciaFresh mint leaves (field mint)
- Pine NutsPine nuts
- SaltTo taste
- PepperTo taste
- Country Bread(optional) — Rustic bread slices
- Garlic(optional) — Garlic clove
- Extra Virgin Olive Oil(optional) — For frying eggplant
- Mint(optional) — Fresh mint leaves for garnish
Method
- Preheat the oven to 200°C (400°F).
- Wash and dry the eggplants, prick them with a fork, and place on a baking sheet. Roast for 40-45 minutes until soft.
- Remove from oven and let cool for 10 minutes.
- Meanwhile, cut fresh eggplant into small cubes and fry in hot olive oil until golden. Drain on paper towels.
- Cut rustic bread into slices and toast. Rub with garlic.
- Peel the cooled eggplants and place the flesh in a blender. Add spreadable cheese, mint, pine nuts, salt, and pepper. Blend until smooth.
- Spread the pesto on the bread slices. Top with fried eggplant cubes, pine nuts, and mint leaves.
- Serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
