Eggplant Aubergine Pesto Recipe
Elevate your pesto game with this rich and smoky Eggplant (Aubergine) Pesto Recipe! Featuring roasted eggplants that bring a creamy depth of flavor, this recipe is perfectly balanced with the freshness of basil, the nuttiness of toasted pine nuts, and the sharpness of Parmesan cheese. A hint of lemon juice and garlic adds zing, while extra virgin olive oil ties everything together into a velvety, spoonable sauce. Whether served as a pasta sauce, a sandwich spread, or a dip for your favorite veggies, this versatile pesto is as nutritious as it is delicious. Ready in just under an hour, this easy recipe is an excellent way to transform simple ingredients into a gourmet masterpiece. Perfect for meal prepping, it can also be stored in the fridge or freezer for future meals.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 1 cup Fresh Basil Leaves
- 0.5 cup Parmesan Cheese
- 0.25 cup Pine Nuts
- 2 cloves Garlic Cloves
- 0.5 cup Extra Virgin Olive Oil
- 1 tablespoon Lemon Juice
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
Preheat your oven to 400°F (200°C).
Place the two medium eggplants on a baking sheet. Prick them several times with a fork to prevent bursting while roasting.
Roast the eggplants in the preheated oven for about 30 minutes, or until the skin is charred and the flesh is soft.
Remove the eggplants from the oven and let them cool for 5-10 minutes. Once cool enough to handle, peel off the charred skin and scoop out the flesh. Set the flesh aside.
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from the heat and let them cool.
In a food processor, combine the roasted eggplant flesh, fresh basil leaves, toasted pine nuts, Parmesan cheese, garlic cloves, lemon juice, salt, and black pepper.
While processing, gradually drizzle in the extra virgin olive oil through the feed tube until the mixture is smooth and creamy.
Taste and adjust seasoning if necessary. You might want to add a little more salt, pepper, or lemon juice based on your preference.
Store the eggplant pesto in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Use the pesto as a pasta sauce, spread on sandwiches, or as a dip for vegetables.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 2280 mg | 99% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 22.6 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1830 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
