Vegetable cous cous with fish balls
12 recipes
Pesto Eggplant
ingredients
servings
2
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
Aubergine
2 unit
Sauces from Italy
Pesto Eggplant
Pesto Eggplant
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
fragrant and tasty Pesto
preparation
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 °.
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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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.
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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