|Dinner: Roasted Eggplant and Tomato with Pesto|
|Eggplant and tomato slices. Fresh and hot, right out of the oven!|
2 Eggplants (any variety will work)
4-6 Tomatoes (under-ripe works great here!)
1t Salt (plus extra)
1/4t Black Pepper, freshly ground
2T Extra Virgin Olive Oil
2 Garlic Cloves, finely minced (I used a press)
8 Fresh Basil Leaves, chopped (or 1t Dried Basil)
- Rinse the eggplant and pat dry, then slice into 1/4" rounds, put in a colander and sprinkle with coarse salt. This draws out the moisture, making them less bitter.
- Let eggplant sit for 20-30 minutes. Preheat oven to 425 degrees.
- When time has elapsed, remove slices and pat dry with a paper towel.
- Put slices (plus sliced tomatoes, if using) in a big bowl, and toss with salt, pepper, oil, garlic and basil.
- Lightly oil the baking sheet, and arrange slices in a single layer (use two baking sheets if you're overlapping).
- Bake for about 30 minutes, until slice turn a bit brown.
- Eat immediately, or let cool to make the baba ghanoush.
Baba Ghanoush (without tahini)
|Leftover eggplant, about to be blended up!|
|The result: delicious Baba Ghanoush!|
1.5 Pounds of Eggplant, weigh before cooking (how many this is depends on size)
3T Extra Virgin Olive Oil
1T Fresh Lemon Juice
Note #1: Because I was using the seasoned roasted eggplant from the night before, I did not need to add seasoning. If you're using plain roasted eggplant, add 1t sea salt and 1 clove of pressed garlic to this recipe.
Note #2: Most recipes tell you to remove the skins of the eggplant, but I left them on the slices. Not sure how this would work in a regular blender (and I would not do it for bigger pieces) but in a Vita-Mix it turned out great.
- Add ingredients to blender or food processor, and pulse until combined to desired consistency.
- Serve either at room temp or chilled with your favorite dipping items: fresh veggies, whole wheat pita, etc. Or use as a spread on sandwiches.