Pesto Eggplant
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Pesto eggplant

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 · 2 servings

 

Ingredients:

Roasted Aubergines:
 • 2 aubergines
 • 150g cherry tomatoes on the vine
 • 120g bulgur
 • 40g coriander
 • 1 small garlic clove
 • 75g tahini + 1 tbsp for garnish
 • 3 tbsp lemon juice
 • Flakey sea salt

Leftover Herb Pesto
 • 20g pistachios (or nuts of your choice)
 • 60g herbs (e.g. coriander, mint, parsley or even carrot tops)
 • 2 tbsp lemon juice
 • 6 tbsp extra virgin olive oil

Full recipe on: https://bakinghermann.com/all-recipes/roasted-aubergine-with-tahini-and-leftover-herb-pesto
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Ingredients 
 • Eggplant 
 • Mozzarella 
 • Tomatoes 
 • Olive oil
 • Pesto
 • Basil
 • Bread Crumbs + Parmesan
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Spicy Eggplant & Tomatoes with Burrata and Pesto...

I KNOW...me and burrata right? And it might look similar but trust me...it is so different! Hmm the spicy oil that goes into the veggies gets absorbed by the eggplant along with the tomato juices and it is GLORIOUS. Trust.

Ingredients:
 • 1 eggplant (cubed).
 • 1 pint cherry tomatoes (poke them with a knife).
 • 2 garlic cloves (sliced).
 • 2-3 tbsp calabrian chiles (adjust for less heat).
 • 3 tbsp olive oil.
 • 1 tbsp white balsamic vinegar.
 • Drizzle of honey.
 • 1 burrata ball.

•ciabatta.

Pesto:
 • 1/4 cup toasted pine nuts.
 • 1 garlic clove (roasted).
 • big handful basil leaves (about 20-30 leaves).
 • zest of 1 lemon.
 • 1/4 c parmigiano reggiano.
 • flaky sea salt.

•1/3 cup olive oil.

Directions:
 • 1
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Pesto Eggplant Parmesan Want to try Pesto Eggplant Parmesan, a delightful twist on a classic Italian favorite that is sure to please your taste buds? This scrumptious dish combines the rich flavors of roasted eggplant, vibrant basil pesto, and gooey melted mozzarella cheese, all topped with a crispy golden breadcrumb crust. So, let’s dive into this easy and flavorful recipe that will make you fall in love with eggplant all over again!
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Check out the cooking recipes NOW! Website 👉🏾 https://goodfoodgoodpeople.net/ 👈🏾

I could eat a nice pasta every day 😍 This pasta with a spinach and pistachio pesto topped with grilled eggplant and crispy breadcrumbs originated with some leftovers from the fridge. The first time I used pesto from a jar, but homemade pesto is still the best! Are you going to make this delicious pasta? Below is the recipe 👇🏼

INGREDIENTS

Pesto:

🌱 40 gr spinach

🌱 40 gr pistachio nuts

🌱 100 gr vegetable cream

🌱 3 cloves of garlic

🌱 3 tbsp olive oil

🌱 3 tbsp edgist flakes

🌱 1/2 tsp salt

🌱1/2 to 1 tsp chili flakes

Other ingredients:

🌱 200 gr pasta

🌱 1/2 eggplant

🌱 2 hands of breadcrumbs

🌱 Oil for baking

PREPARATION METHOD:

1. Put all ingredients for the pesto in a blender an
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Ingredients:  1 eggplant Salt 2 eggs 100g Greek yogurt Pepper 1/2 teaspoon paprika 1/2 teaspoon oregano 1 onion 1 chili pepper Oil 300g ground meat 1 tablespoon tomato paste Mozzarella Procedure:  Slice the eggplant, salt it, and let it rest under a weight for one hour. Beat the eggs with yogurt, salt, pepper, paprika, and oregano. Dip the eggplant slices in and cook for 2 minutes per side. Sauté the onion and chili pepper, add the meat, and cook for 20 minutes. Season with salt, pepper, and tomato paste, and cook for another 10 minutes. Assemble the small lasagna by alternating layers of eggplant, meat sauce, and mozzarella, then broil for 10 minutes.  #giallozafferano #recipes #eggplant #us #usa #usafood
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