aubergine pesto

Aubergine pesto with fennel

Aubergine pesto is a very versatile condiment in the kitchen: you can use it to season a first course or to give an extra touch to canapes, toast, and sandwiches to eat as an aperitif or appetizer.

Using fresh, firm, and tasty aubergines, perhaps grown directly in your garden, you can prepare a creamy and tasty pesto, natural or flavored: we offer it with wild fennel, a herb that goes very well with the delicate taste of aubergine.

Preparing the aubergine pesto is extremely simple and once ready you can keep it in the refrigerator for 2-3 days, covering it with a little extra virgin olive oil or you can portion it into jars and freeze it, to have it available even out of season. It is a quick and easy summer recipe, also suitable for vegetarians and vegans.

Ingredients for 4-6 people:

400 g of eggplant
1 clove of garlic
30 g of pine nuts
30 g of fennel seed
extra virgin olive oil to taste
Salt to taste.

Seasonality: summer recipes
Dish: vegetarian and vegan dressing
Preparation time: 20 minutes

Nutrition Facts

Servings: 2
Amount per serving
Calories 265
% Daily Value*
Total Fat 19.9g 25%, Saturated Fat 1.8g 9%, Cholesterol 0mg 0%, Sodium 95mg 4%, Total Carbohydrate 22.1g 8%, Dietary Fiber 13.6g 49%, Total Sugars 6.6g, Protein 6.5g, Vitamin D 0mcg 0%, Calcium 203mg 16%, Iron 4mg 23%, Potassium 808mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to prepare aubergine pesto

To prepare this vegetable sauce, wash and dry the aubergine. In the recipe you can use vegetables from your garden, on this site you will find all the tips for the correct cultivation of the aubergine.

After washing the vegetables, remove the stalk and cut it into slices about one centimeter thick. Arrange the slices in a colander and lightly salt them. Let them rest for thirty minutes so that they lose the vegetation water. Rinse them, dry them, and cut them into cubes.

In a pan, brown the peeled garlic clove deprived of the central germ with three tablespoons of oil. Add the aubergines and cook for 15 minutes over high heat. Season with salt if necessary.

Transfer the aubergines to a mixer together with the garlic clove. Add the fennel and pine nuts. Blend until the pesto is smooth and fluid, also adding a little oil if necessary, to make the aubergine pesto creamier.

Variants to the recipe

Try to customize the aubergine pesto with one of these variations or follow your taste and your imagination.

  • Chili pepper. If you love spicy, you can add a little fresh chilli pepper to aubergines or use spicy chilli oil.
  • Almonds. You can replace the pine nuts with almonds, perhaps by lightly toasting them in a pan.
  • Turmeric and curry. You can flavor the aubergine pesto with a hint of curry or turmeric instead of or in addition to the wild fennel.

You may be interested to read about the Vegan stuffed eggplants recipe/ Aubergine Pizza recipe/ Aubergine Rolls Vegan recipe/ Bay leaf liqueur recipe/ Eggplant balls recipe/ lumbar sauce recipe.

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