Pesto Genovese is a classic pasta sauce. What many do not know, however, is pesto made from aubergines. It tastes so great and is prepared in no time at all.
Not only the best-known pesto in this country, the pesto Genovese with basil and pine nuts, refines pasta in the best way. You can also conjure up a spicy pesto from avocados, lamb’s lettuce and aubergines, which not only goes well with pasta, but is also a delicious dip for flatbreads and breadsticks. You don't need much for that. You will probably have most of the ingredients you need at home anyway. So give this delicious recipe a try.
Ingredients (serves 4):
- 2 eggplants
- 3 garlic cloves
- 70 g roasted pine or sunflower seeds
- 80 g grated parmesan
- 100 ml olive oil
- S alt
- pepper
- Lemon Juice
Preparation:
Cut the aubergines lengthways and place cut-side down on a baking tray lined with parchment paper or aluminum foil in a preheated 180°C oven. The aubergines then have to bake for about 30 minutes, i.e. until the skin is dented and blistered and the flesh is soft. To check, simply pierce it with a roulade needle or a shashlik stick.
In the meantime you can puree the pine or sunflower seeds together with the garlic, Parmesan and olive oil in the blender.
After the aubergines have cooled, you can peel off the skin and add the flesh to the already pureed ingredients. Puree again and season with s alt and pepper and a small squeeze of lemon juice. Done!