Monday, July 9, 2012

Roasted Almond and Basil Pesto with Char Grilled Eggplant

I came to know about 'pesto' only after watching Giada de Laurentiis recipes. When I heard it for the first time,I thought it is associated with  'pestle and mortar'. But its true, the ingredients in a pesto are ground with a circular motion in a pestle and mortar. Anyway, we shall do it in a food processor or blender. This recipe is done by my husband and he surprised me with this delicious and simple recipe.

What you need ?
1 Medium size eggplant

For Pesto

1 handful of Basil leaves
10-12 Almonds
2 Garlic cloves
5 tbsp of Olive oil
Grated lemon zest of 1 lemon
Juice of 1 lemon (4-5 tbsp)
Salt and pepper to taste

- Slice eggplant lengthwise into 1/4 inch thickness and brush olive oil on both sides of all eggplant slices.

- Heat a grill or griddle until hot and cook the eggplant slices for about 3-4 minutes until you get the grill marks or cooked through on both sides.

- Place basil,almonds, garlic,lemon zest, lemon in a food processor and blend together.

- Slowly add the remaining 3 tbsp of olive oil and blend until the mixture forms a smooth paste.

- Season with salt and freshly ground black pepper.

-For serving, stack the eggplant on a platter. Drizzle some pesto on top of hot and grilled eggplant and serve immediately.