Eggplant Pesto
An Original Recipe by Not Quite Nigella
Preparation time: 10-15 minutes
Cooking time: 1 hour
- 1 medium sized eggplant
- 2 small cloves garlic, peeled
- 1 cup pine nuts or cashews, toasted
- 1/2 cup parmesan cheese
- 1 cup basil leaves
- 2 egg yolks*
- 1.5-2 cups mild flavoured oil
- Salt and pepper to taste
*Always use fresh eggs for mayonnaises and aiolis as the eggs will remain raw
Step 1 - Preheat oven to 200C/400F and line a baking tray with parchment. Wash the eggplant and prick a few holes in it with a knife (so that it doesn't explode). Bake for 50 minutes to an hour until soft and the skin is wrinkled. Cool.
Step 2 - Process the garlic, nuts, cheese and basil. Remove skin and scrape the eggplant flesh and add this to the blender and process until quite smooth. Add the egg yolks and the oil in four batches making sure to process well between additions so that it becomes very smooth. Add salt and pepper to taste.