Roasted Eggplant Pasta with Nut Pesto
recipe

A delicious combination of roasted eggplant's rich flavor and the freshness of nut pesto. Perfect for dinner and quick to prepare!
Preparation Time: 30 minutes
Serving Size: 4

Ingredients:

- 300 g pasta (e.g., penne or fusilli)
- 1 medium eggplant
- 3 tbsp olive oil
- 100 g nuts (e.g., walnuts or pine nuts)
- A handful of fresh herbs (e.g., basil or parsley)
- 2 garlic cloves
- Salt and pepper to taste

Instructions:

1. Cook the pasta in salted water according to package instructions until al dente. Drain and reserve some of the cooking water.
2. Peel and dice the eggplant. Roast the eggplant cubes in a pan with olive oil over medium heat for about 10-15 minutes until they are soft and slightly browned.
3. Meanwhile, prepare the nut pesto: place the nuts, herbs, and garlic in a blender. Blend until you reach your desired consistency - you can keep it chunky or blend it smooth.
4. Gradually add olive oil while blending until the pesto is as creamy as you like.
5. Toss the cooked pasta with the roasted eggplant cubes and nut pesto. Add pasta cooking water as needed to achieve your desired consistency.
6. Season with salt and pepper to taste and serve immediately.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 12 g
Carbohydrates: 60 g
Fat: 20 g
Fiber: 5 g

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