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Roasted Eggplant Pesto

Last updated 13:33 24/02/2014

DELICIOUS: An eggplant and pesto pasta.

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Whangarei Leader

Kiwis dream big Old Boys Association in dire straits Loving the best of the North Abuse of elders is all too common Hard to beat Whangarei's beaches Bike ban opposed Grandma Jenny a friend to many Body found in Whangarei stream King of monarchs 'WhangaReinbow' offers support

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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