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.
1
Place diced and peeled eggplant in heated olive oil in a pan.
- Eggplant: 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.
- Onion powder: 0.3 teaspoon
- Pink Himalayan salt: 2 teaspoons
3
Add nuts, cheese, and cabbage to the blender.
- Pine nuts: 40 g
- Parmesan (Parmigiano Reggiano): 75 g
- Napa cabbage (pak choi type): 80 g
- Brazil nuts: 2 pieces
4
Then add greens and olive oil.
- Tarragon (estragon): 20 g
- Rocket (arugula): 20 g
- Parsley: 20 g
- Olive oil: 50 ml
5
Add garlic, eggplant, and salt, then wine vinegar. Whisk until smooth.
- Garlic: 8 g
- Eggplant: 30 g
- Pink Himalayan salt: 2 teaspoons
- Red wine vinegar: 2 tablespoons
