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Pesto Eggplant




Shelled walnuts

3 unit

Iodized salt

to taste

Black pepper

to taste

Fresh mint

10 leafs

Grated cheese

2 spoons

Extra virgin olive oil

to taste


2 unit

Sauces from Italy

Pesto Eggplant

Pesto Eggplant

vegetarian with lactose with nuts high in fiber high in potassium with good fats

ready in

30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pesto Eggplant

fragrant and tasty Pesto

Pesto Eggplant step 1

step 1

Wash and dry the eggplants, crack them with a fork and place them on a baking sheet covered with parchment paper. bake for 20 minutes at 200 °.

Pesto Eggplant step 2

step 2

Eggplants should be soft and easy to dig with a spoon to remove the pulp, which will go into a blender along allolio, mint, cheese and almonds.

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Pesto Eggplant step 3

step 3

If you use mint, my advice is to add slowly and taste, the mint flavor you must feel it should not be too strong and persistent.

Pesto Eggplant step 4

step 4

Obviously it is great on pasta, but is also perfect served with crostini for an appetizer or an entree.

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