Love at first sight, and first bite. I schmeared this on grilled chicken sausages, mixed it within a pasta salad, spread it on a pita cracker, and ate it alone by the spoonful.
Roasted eggplant pesto (from FatFree Vegan Kitchen)
1 large eggplant
1/4 cup whole almonds
2 (or 3) sun-dried tomatoes (not oil-packed)
2 cloves garlic
2 cups basil leaves, lightly packed
1 tablespoon nutritional yeast
salt to taste
Preheat oven to 400 degrees F. Trim off and discard stem end of eggplant, and cut in half lengthwise. Place cut side down on a baking sheet lined with a silicone liner or parchment paper. Pierce the backs of the eggplant with a fork in a few places. Bake until completely soft and somewhat collapsed, about 30 minutes. Remove from oven and allow to cool completely. You can do this ahead of time and store in the fridge til ready to use.
At least 2 hours before using, place almonds in a bowl and cover completely with water. Allow to soak at room temperature. Drain water before using.
Just before serving: put the almonds, sun-dried tomatoes, and garlic into a food processor and pulse to chop. Peel the eggplant and add it, the basil, and the nutritional yeast to the processor and process to a coarse puree. Add salt to taste and pulse to blend. Serve. Store in a covered container, if there’s any left.