Today I had an eggplant that was starting to look a little worse for wear. I’m not a huge eggplant fan – I like it in certain dishes, mostly hidden – but I didn’t want to throw it out either. My sister suggested making baba ganoush. I don’t have tahini right now, but I have pesto (even better!) and so eggplant pesto was born! This is delicious and hides the eggplant, while giving your pesto a nutritional boost. Bonus: it whips up super fast and easily.
- 1 eggplant, sliced in 1/4-1/2″ rounds
- olive oil
- 1/2t. salt
- 1/4c. pesto
- 2T. lemon juice
- 1/4c. nutritional yeast (optional)
Lay the eggplant rounds out on a cookie sheet and spray both sides with olive oil. Roast at 450 degrees for 20-25 minutes, until starting to brown. Remove and let cool. Add to a food processor along with the remaining ingredients. Blend until smooth (you might still see some pieces of purple eggplant rind in the spread, but that’s okay). Serve on top of toast, eggs, potatoes, veggies, whatever!