Roasted Eggplant Pesto

CATHY DUFFIELD
Last updated 13:33 24/02/2014
pasta

DELICIOUS: An eggplant and pesto pasta.

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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.

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