Roasted Eggplant Pesto
This pesto can be used as a dip, a spread, or tossed through pasta. Unlike most pestos it contains no oil.
1 large eggplant
¼ cup whole almonds, soaked for 2-6 hours
2 sun-dried tomatoes (not oil packed), sliced and soaked for 1 hour
2 cloves garlic, pressed
2 cups basil, lightly packed, and chopped
Salt to taste
Heat oven to 200ºC.
Trim off the ends of the eggplant and cut in half lengthwise.
Place cut side down, on a greased baking tray and pierce a few holes in the skin with a fork.
Bake until completely soft, about 30 minutes.
Allow to cool.
Drain and rinse the almonds and the sun-dried tomatoes, and combine in a food processor with the eggplant, basil, garlic and salt. Process to a coarse puree.
NB the eggplant can be cooked in advance.