Frankie cooks: Spring Eggplant Pesto

FRANKIE COOKS

April 22, 2009


 

 

 

In this episode, Frankie combines a few things he learned on his last trip to Italy, and creates a wonderful refreshing spring eggplant pesto pasta. 

 

Instructions for Frankie's Eggplant Pesto:

Broil eggplant, as many or as few as you like, cut in half lengthwise and placed skin side up, as close to the broiler as you can get them. Do not be afraid, there will be smoke, and this is desirable as it adds a smokey taste. Let them cool once cooked sufficiently. . . . .

 

After cooling, cut them lengthwise again, and salt the newly exposed wet eggplant meat. After a few minutes some water should come out, remove the meat from the skin, and place in a food processor. 

 

In the food processor add lots of extra virgin olive oil. From here you can add basil, parsley, red pepper, garlic (be careful!), pine nuts - really whatever you'd like, keep tasting and make this yummy.  Now you have a dip that will last a week in the fridge, and can be used for anything.

 

After dumping your pasta, use the hot (but empty pan) to combine, Pecorino and Parmiggiano cheeses, the highest quality olive oil you have, fresh sage or basil or parsley, or all three, pepper, and the eggplant mixture.  Serve on warm plates, and have a happy spring!

 


Posted in FOOD on April 22, 2009 3:59pm by Frankie Celenza | 13 comments



Comments

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Adding a chopped up olive can really give this dish the zing it's looking for - try that instead of lemon zest.

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