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
Units
Scale
- 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
