As a food enthusiast and passionate home cook, I have always been drawn to eggplant’s rich and versatile flavors. This humble vegetable holds a special place in my heart, not only because of its mouth-watering taste but also due to its numerous health benefits. I love this Eggplant with Walnut Pesto recipe because it is a nutrient-dense meal that is so easy to make, and the flavor combination has a depth of comfort and satiety.
Apart from their nutritional value, eggplants are a true culinary delight. They possess a firm texture and a mild, nutty flavor that pairs beautifully with a variety of spices and herbs. Whether roasted, grilled, baked, or fried, eggplants lend themselves well to a broad range of recipes and cooking methods.
Eggplants are a rich source of antioxidants, vitamins, and minerals, making them an excellent addition to any healthy diet. They are low in calories and high in fiber, making them an excellent choice for weight loss and improving digestive health.
But perhaps the most admirable quality of eggplants is their versatility in the kitchen. From appetizers to mains and side dishes to desserts, eggplants can be used in many recipes to elevate the overall taste and nutritional value of any dish.
So, if you want to add some excitement to your culinary endeavors, I highly recommend this abundant and flavorful vegetable. Trust me, once you start experimenting with eggplants in the kitchen, you won’t be able to turn back.
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Eggplant with Walnut Pesto
- Total Time: 6 minutes
Description
Eggplant with walnut pesto is an excellent and healthy recipe that incorporates the nutritious benefits of eggplant, one of the most versatile vegetable options. Eggplant is known for its rich nutrients and is a staple in many healthy diets worldwide. This recipe is not only delicious but also adds value to one’s health and overall well-being.
Ingredients
- 3 small-medium Japanese eggplant, sliced into 1/2 inch slices
- 1 cup toasted walnuts
- 2 tbsp fresh basil
- 2 tbsp fresh parsley
- 3 tbsp fresh cilantro
- 1/2 tsp ground cloves
- 1/4 tsp paprika
- 1/4 tsp ground turmeric
- 1 tsp. sea salt, or Himalayan
- 1/2 pepper
- 1 garlic clove, minced- or 1 frozen cube
- 1/4 cup sweet (Vidalia) onion
- 1/2 cup coconut oil
- 2 cups arugula
- 2 tbsp balsamic
- 1/2 small red onion, sliced thin
Instructions
- Add walnuts, fresh herbs, spices, garlic, onion, salt, pepper and water to a food processor. Puree until smooth, about 2 minutes.
- Heat coconut oil in a skillet to medium-high.
- Fry the eggplant for 2 minutes on one side, flip and fry for another 2 minutes.
- Drain on a paper towel.
- Spread each slice of eggplant with walnut mixture.
- Top with fresh arugula mixed with the dressing and red onion.
- Prep Time: 2
- Cook Time: 4
