3.
Dinner
Pesto Spaghetti with Breadcrumbed Eggplant
Pesto Spaghetti
with Bread crumbed Eggplant
Single serving
Basil pesto
·
2 cup fresh basil
·
3 heads of garlic
·
1⁄2 cup parmesan cheese
·
2 tbsp pine nuts
·
1 tsp salt
·
1⁄2 cup olive oil
Pasta
·
150 grams spaghetti
·
2 tbsp pesto
·
1 head of garlic, sliced
·
5 sliced breadcrumbed eggplant
Serve with
·
Rocket leaves
·
Sauteed garlic breadcrumbs
1. Toss fresh basil, garlic, parmesan cheese, pine nuts,
salt and olive oil into a food processor to make basil pesto. Some prefer a
smooth and creamy pesto while others relish a chunkier texture, so tweak your
processor’s settings to taste.
2. Toss spaghetti in a bowl with 2 tablespoons of pesto and
garlic, and then add 5 slices of bread crumbed eggplant.
3. Garnish with rocket leaves and sautéed garlic breadcrumbs
for more flavour. Go easy on the garlic if you’re sharing this dish with
younger children.