Eggplants Ready to Roast for Pesto
Fresh pesto is a wonderful accompaniment to pasta dishes as well as a savory topping for crusty bread, rolls and crackers. Here's a version that uses roasted eggplant along with the fresh basil and garlic. It is easily doubled for a crowd. Just roast or boil two eggplants and process one batch at a time in a food processor.
Instructions
1. Preheat oven to 350 degrees.
2. Cut ends off eggplant and then cut four slits in top. Carefully spoon about 1/2 tsp minced garlic into each slit. Put in baking dish that has been sprayed with Pam. Rub top of eggplant with olive oil. Roast uncovered for one hour. Remove, let cool and slice into pieces.
3. Add the eggplant, walnuts, basil, olive oil and Parmesan into food processor, making sure to add the bits of garlic that have been baked with it. Pulse until pureed. Add pepper and salt. Check mixture and add a little more olive oil if it seems too dry.
4. Turn pesto into small serving dish, and serve with crostini, French bread or as a topping for pasta.
Tags: food processor