Guest guest Posted July 1, 2008 Report Share Posted July 1, 2008 @@@@@ Lisa's Eggplant Pesto 2 medium Japanese eggplant 1/2 bunch basil, leaves only 11/2 tsps. Dijon 1 lemon juiced 1 Tbls Balsamic Vinegar 1/2 tsp salt 1 pinch black pepper 1 crushed clove of garlic 1/2 cup virgin olive oil Lay eggplant on open flames and char until the skin is toasted. Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor. Take off stem of eggplant and discard. Place eggplant in food processor with the remaining ingredients and blend until smooth. Author: Lisa Hemenway Source: www.lisahemenway.com Formatted by Chupa Babi: 07.01.08 ChupaNote: add a generous 1/2 teaspoon of red pepper flakes along with the black pepper (and use freshly ground!). Stands up well with whole wheat pasta (thin with a little pasta water if desired), on vegetables, or as a dip. Makes a good soup base too! ----- Quote Link to comment Share on other sites More sharing options...
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