vegan eggplant pesto (presto, chango)
If you think I’m bad with going off on tangents when I write – you should see me in the kitchen. I begin with a recipe to try, or an idea of a certain dish that I would like to prepare. I always end up getting distracted by some new ingredient or stroke of genius (yeah, right) half way through. The resulting dish is about as far away from the original idea as you can get without being arrested (that makes no sense whatsoever, similar to my style of cooking).
It all started with a few skinny eggplants I bought for some reason. I don’t know what I was thinking of doing with them, but they were pretty and purple so I bought them. Fast forward to lunch today, and I knew I had to use these beautiful, albeit annoying fridge dwellers. I chucked them in a hot oven, not really thinking it through, and this happened:
It seriously exploded in there. It looks kind of like a squid trying to escape. I find the insides of eggplants quite unnerving.
Due to the slightly creepy appearance of the insides, I decided to blend them up, thus banishing all thoughts of giant squid tendrils flapping around in my belly. Doing what I do best, I proceeded to scrape out the fridge and dump it into my blender along with the eggplant. I found some abandoned roast pepper strips (thanks Viper) a little plastic bag of herbs my girlfriend stole for me from another friends garden, some garlic and sad looking lemon wedges. A few dashes of seasoning, and a new delight was born. It’s kind of in between hummus, baba ganoush and pesto – really it just reminded me of a pesto because of the basil.
Vegan Eggplant Pesto
(Vegan, gluten free, nut free, soy free)
- 1C roasted eggplant
- 1/2 roasted red pepper
- 1t lemon juice
- 1 clove of garlic
- 2 1/2T nutritional yeast
- 1/4t balsamic vinegar
- Big handful of fresh basil leaves
- A few sprigs of fresh sage
- Salt and black pepper to taste