Eggplant Pesto

Ingredients

• 1 medium eggplant
• 1-2 tablespoon olive oil
• 1-3 cloves garlic, pureed
• 2-3 tablespoons grated Parmesan cheese
• Chile flakes or chile powder to taste
• Thin spaghetti or other pasta of your choice
• Optional garnishes: additional Parmesan cheese, slivered sundried tomatoes, fresh basil

Directions

Roast the whole eggplant until the skin is blackened and the flesh has collapsed and is very soft. ‘ You can do this on a grill, in a dry heavy pan on the stove top, or in a hot oven. ‘ When the eggplant is cool enough to handle, cut in half and scoop the flesh into a small food processor. ‘ Add the garlic, olive oil, cheese, optional chile and puree ‘ Toss with hot pasta and top with optional garnishes One recipe makes enough for 1-2 servings of pasta.

Submitted by Paula Redinger, Tucson CSA