15 minute recipe: pasta with aubergine pesto
I am always looking for ways to incorporate aubergine as I love their flavour. This pasta is a great example of how easy cooking with aubergines can be. And you can also find all ingredients in your local supermarket. Healthy and delicious doesn't mean you have to go through a big hassle.
INGREDIENTS (3 portions):
- 1 medium size aubergine (eggplant)
- 1/2 a large onion or 1 small onion
- 1 heaped tsp minced garlic
- 2 large ripe tomatoes (best organic & full of flavour)
- 1/2 a cup of cashew nuts (or two handful)
- 1 tbsp lemon juice
- 1 tsp salt
- Some pepper
- Pasta of your choice
Boil your chosen pasta for the time required.
Cut aubergine into smallish cubes and sauté in a pan with some oil (aubergines are quite oil-thirsty so you might have to add a bit more than you would normally). Finely chop up the onion and some garlic and add to the pan as well. Sauté for about 7-10 minutes until the aubergine is very soft and falling apart.
I put the contents of the pan on a plate with some kitchen towel on it to absorb some of the oil.
Then add the sautéd aubergine, garlic and onion into a blender, add 2 roughly chopped tomatoes, 1/2 cup of cashew nuts, 1 tsp of salt, 1 tbsp of lemon juice, a dash of pepper and blend until you get a smooth pesto. I had to a a tiny bit of water to make it blend better (don't overdo it as it will become too watery otherwise).
Mix together with the pasta and enjoy!