Wednesday, April 6, 2011

Eggplant/Aubergine Pesto

I wasn't going to post this recipe because I made it quickly since I was really hungry. It was one of those recipes that I kept thinking about at night when I couldn't sleep because it seemed so interesting yet so simple! And guess what...I haven't been able to stop saying "I love you" to it because it is THAT amazing!!!

I don't have my usual steps, just the final product, but don't you worry! It is super easy!

Eggplant/Aubergine Pesto

Okay, so it's not proper pesto, but it looked like it so I decided to call it that! 

You will need:
  • 1/2 inch slices of eggplant/aubergine with the skin peeled off
  • Chopped onions
  • Minced garlic
  • Spinach
  • Salt
  • Olive oil
  1. After you've peeled the skin off of the eggplant, chop it in quarters and fry it up with olive oil
  2. Add the garlic in with the eggplant when it is almost done so you keep the full flavor of the garlic and don't burn it too much
  3. Put the eggplant/aubergine and garlic in a blender
  4. Fry the onions, once done, add to the blender
  5. Chop up the spinach and add it to the blender
  6. Add some salt and olive oil in the blender and blend until it's mixed together
Now, what I did with this awesome Pesto was I cut circles into a puff pastry sheet, added a teaspoon of the pesto on one half of the circle, then folded the other half over and pinched the sides. Bake for about 15-20 minutes on 350 F / 180 C

This is what it will look like!

I didn't have enough puff pastry to make more of these delicious treats, so I had to make some pasta and use it the Eggplant/Aubergine Pesto as sauce! 

Here is the final product with the tortellini!

Can I just admit that when I ate all of the pasta, I dipped my fingers in the bowl to lick the rest of it out? Embarrassing? Naaaah, not when it's THIS good!!! 

Ciao!! xoxo

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