roasted eggplant pesto recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 people
Ingredients
- 1 eggplant - regular
- 1/2 garlic clove
- 10-12 cherry tomatoes
- 7-8 mint leaves - fresh
- 1 handful of basil leaves - fresh
- 1 pinch of red chili - dry peperoncino
- 1 teaspoon of brown sugar
- 1 tablespoon of extra-virgin olive oil
- 3.5 oz pasta of your choice
Instructions
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Preheat oven to 180°C (350°F).
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Wrap the eggplant in foil and bake it for an hour, at least.
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Remove the eggplant from the oven, bring it to room temperature, and peel it.
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Blend the eggplant pulp with all the other ingredients.
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Cook pasta, drain it, and season it with the eggplant pesto.
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Serve hot.