Description
If the fridge is lonely misses eggplant, and you don't know where to attach it, prepare a pesto out of it. This pesto is perfect for sandwiches, meat or pasta.
Ingredients
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Pasta
300 g
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Eggplant
2 piece
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Pistachios
2 handful
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Sundried tomatoes
10 piece
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Basil
1 piece
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Soy sauce
2 Tbsp
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Cheese
40 g
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Olive oil
4 Tbsp
Cooking
1. Roast eggplant in oven until tender. I had a small eggplant, I baked it whole, if very large, it can be cut into halves. With a spoon remove the pulp. Pistachios remove the shell, soak in hot water for a few minutes (if very salty and dry), drain the water. In the bowl of a blender, mix sundried tomatoes, pistachios, eggplant pulp, Basil, olive oil.
2. Grind everything into a smooth paste.
3. Add soy sauce and mix well.
4. Bavette, spaghetti or any other pasta to boil in sufficient water until "al dente". Mix with pesto, sprinkle with coarsely chopped pistachios and grated cheese.
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