Roasted Eggplant and Walnut Pesto

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I can’t say that I love eggplants; it’s one of those vegetables (fruit?) that I can’t get excited about. I feel it kind of melds into whatever dish it’s in.
It’s also one of those foods that I think I should be eating; I don’t know if it’s nostalgia or that I think the slightly bitter taste and spongy texture is the kind of thing an adult should like.

Eggplant contains an anthocyanin called nasunin, a powerful antioxidant that can protect cell membranes from damage by free radicals. – (Dr. Weil’s Food as Medicine tip)

Eggplant is a particularly good source of an antioxidant called chlorogenic acid, which is among the most potent plant-based free-radical scavengers ever discovered. – (Dr. Weil’s Food as Medicine tip)

Eggplant Pesto w/ Soba Noodles

Whatever it is, it makes me impulsively clip eggplant recipes I find to try later – it’s eggplant season in BC and it’s hard to resist those glossy purple beauties when I’ve collected to many recipes.

The recipe for this roasted eggplant and walnut pesto came from two sources, Dr. Weil’s Eggplant-Walnut Pâté and this Roasted Eggplant & Almond Pesto from Veggie Num Num.
Together, this ‘pesto’ is spicy and tangy, with warm hints of ginger, and an ever so subtle tartness from the sumac.

This is the second time I used sumac in an eggplant dish, it boosts the natural flavour of the eggplant, much like a lemon would, but mellower.

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I toss it with soba noodles and red cabbage topped with crunchy fried onions.
Some days it’s soba noodles with roasted broccoli and cauliflower, it’s hearty and cheerful.

A pesto like this in the fridge saves time on weeknights…
It fits this time of year, when it feels like we’re wringing as many sunny days as we can out of the few official days left in summer.
We’re having slow long dinners at home again; but we’re still rushing out to catch the last rays of daylight.

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Posted September 18th, 2012 in Food. Tagged: , , , .
  • Angie Tan

    What an amazing red pesto! Love the idea of using eggplants in pesto sauce. Brilliant!

    • http://elsbro.com/blog Elsa

      Thank you! :-)

  • Kimberley

    How long would this pesto last in the fridge with that thin layer of oil added after every use?

    • http://elsbro.com/blog Elsa

      Hi Kimberly! it’ll last for up to a week (a week and the half tops). You can freeze it for up to two months, as long as you use it within a week when you thaw it.
      You don’t have to add a layer of oil after every use, just try not to get the oil when you’re spooning the pesto. Hope this helps :-)


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