Pesto with fried eggplant

2 servings

20 minutes

Eggplant pesto is an original sauce that combines traditional Italian pesto notes with the deep flavor of roasted eggplant. Nuts, Parmesan cheese, and cabbage provide a creamy texture, while herbs, garlic, and wine vinegar add expressiveness and freshness. The dish pairs perfectly with pasta, toast, or vegetables, and its rich taste will delight lovers of unusual gastronomic solutions. This recipe is a modern interpretation of classic flavors with Eastern motifs, where the softness of eggplant harmonizes with the aroma of tarragon and arugula. Himalayan salt highlights the subtlety of flavors, making pesto a perfect addition to any table.

Energy value per serving

• Calories: 571.9
• Proteins: 17.8g
• Fats: 50.2g
• Carbohydrates: 12.1g

Ingredients

• Pine nuts: 40 g
• Eggplants: 30 g
• Parmesan cheese: 75 g
• Chinese cabbage: 80 g
• Brazil nuts: 2 pc
• Tarragon: 20 g
• Arugula: 20 g
• Parsley: 20 g
• Garlic: 8 g
• Ground dried onion: 0.3 tsp
• Red wine vinegar: 2 tbsp
• Olive oil: 50 ml
• Pink Himalayan Salt: 2 tsp

Cooking steps

1. Place diced and peeled eggplant in heated olive oil in a pan.

   Required ingredients:

   • Eggplants: 30 g
   • Olive oil: 50 ml

2. Add dried onion and a little salt. Fry on high heat for about 5 minutes, stirring occasionally. Then let it cool.

   Required ingredients:

   • Ground dried onion: 0.3 teaspoon
   • Pink Himalayan Salt: 2 teaspoons

3. Add nuts, cheese, and cabbage to the blender.

   Required ingredients:

   • Pine nuts: 40 g
   • Parmesan cheese: 75 g
   • Chinese cabbage: 80 g
   • Brazil nuts: 2 pieces

4. Then add greens and olive oil.

   Required ingredients:

   • Tarragon: 20 g
   • Arugula: 20 g
   • Parsley: 20 g
   • Olive oil: 50 ml

5. Add garlic, eggplant, and salt, then wine vinegar. Whisk until smooth.

   Required ingredients:

   • Garlic: 8 g
   • Eggplants: 30 g
   • Pink Himalayan Salt: 2 teaspoons
   • Red wine vinegar: 2 tablespoons