Eggplant Pesto

(2 votes)

1 pound eggplant
1/2 teaspoon salt
1/4 cup olive oil
2 medium onions, chopped coarse
4 cloves garlic, minced
5 ounces pecorino cheese cut into small pieces
1 1/4 cups walnuts of pine nuts
1 cup packed fresh basil leaves
1/4 teaspoon pepper
2 teaspoons balsamic vinegar

Slice the eggplant into 1/4 inch slices. Sprinkle with salt on both sides and let the eggplant drain upright in a colander for 30 min. Pat dry with paper towels. (In theory this removes the bitter juices from the eggplant)

Arrange the eggplant on an oiled rack of a broiler pan, brush with additional oil. Broil under a preheated broiler for about 4 min or until brown. Flip, broil until the other side is brown. Cook all the eggplant in this manner and let it cool.

Cook the onions and 3/4 of the garlic in the 1/4 cup oil over moderate heat in a skillet. Cook and stir until the onions and softened and golden.

Add the cooked onions and eggplant to a food processor. Mix with the remaining garlic, Pecorino, nuts, basil, salt, pepper and vinegar. Grind together until a smoothish paste forms.

Makes about 2 cups pesto.



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