Eggplant and Tomato Pesto Dip

Eggplant and Tomato Pesto Dip


4-5 dried tomatoes, minced (you can use dry tomatoes kept in oil which you can buy at the stores)

3.5 oz of pine nuts (can be bought from Arabic or Mediterranean)

Eggplant and Tomato Pesto Dip

Eggplant and Tomato Pesto Dip

1 cup of fresh basil leaves

1 cup of fresh mint leaves

2-3 crushed garlic cloves

3 tablespoon of grated parmesan (don’t use grated parmesan from the supermarket, buy original Italian parmesan and grate it yourself)

4 oz of olive oil

½ teaspoon rosemary

2-3 tablespoons of tomato puree

1 tablespoon of spicy sauce (I’ve used Sriracha, but you can use also Tabasco or chili garlic)

2 medium size egg plants

Salt, pepper



Cut the egg plants in thick slices (about 6 slices/egg plant) and put them into a big bowl with salted water.

Let them stay there for around 20 minutes.

Cover them with a lid or a plate.

After 20 minutes take them out of the water, wash them with cold water and dry them with paper towels.

After that, fry them in olive oil, for some 3-4 minutes on each side and then put them on the baking tray.

Season with rosemary and garlic and bake them in the oven for 20 minutes.

Afterwards, take them out and let them cool off.

Later, give them into the blender or food processor, add the mint and basil leaves, parmesan, pine nuts, the dried tomatoes, later the mashed tomatoes and the spicy sauce.

Mix all the ingredients for 2-3 minutes, season with the salt and pepper.


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