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Eggplant Pesto
ingredients
servings
4
Aubergine
1 oz
Almonds
60 oz
Grana Padano
20 oz
Extra virgin olive oil
50 oz
Lemon peel
1 unit
Salt
1 pinch
Pepper
1 pinch
Sauces from Italy - Lombardia
Eggplant Pesto
Eggplant Pesto
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Eggplant pesto to be used with first courses or as an appetizer on top of croutons
preparation
step 1
To prepare the eggplant pesto, first wash and dry the aubergines, then arrange them on a baking tray lined with parchment paper, punch them with the prongs of a fork and cook in a ventilated oven preheated to 220 ° for 45-50 minutes.
step 2
After the cooking time has elapsed, remove the aubergines from the oven and let them cool over the pan. When they have become warm, remove the upper end and cut them in half, then remove the pulp contained inside them with the help of a spoon.
step 3
Place the pulp obtained in a narrow mesh colander, place the colander on a bowl and press with a fork or with the back of a spoon to make them lose the vegetation water.
step 4
At this point transfer the eggplant pulp into a mixer equipped with blades; add the almonds, the grated parmesan, the grated lemon rind, and the extra virgin olive oil, then season with salt and pepper.
step 5
Run the mixer and blend for about a minute, until a thick, creamy puree is obtained, even if not completely homogeneous due to the presence of partially chopped almonds that will add a note of crunchiness.
step 6
Finally, add the coarsely chopped mint leaves with the knife and stir. Your eggplant pesto is ready to be used.
