The first step is to rinse the eggplants under the kitchen faucet. Then, pat them dry with paper towels and arrange them neatly on the bottom of a baking sheet lined with parchment paper. The next step is to bake the eggplants in a preheated oven at 220°C (425°F) for about fifty minutes.
After 50 minutes, we take them out and set them aside to cool.
Now cut the aubergines in half with a knife and scoop out the pulp with a spoon.
Now we pass this pulp through a large-mesh strainer and try to drain as much of its water as possible.
Pesto
At this point, take a blender and pour into its glass the aubergine pulp, the Parmesan cheese, the cherry tomatoes, which we will have cleaned and cut into wedges, a drizzle of oil, a few basil leaves and a sprinkling of black pepper.
The next move, of course, is to start the little car and let it run for a few minutes.
Once this is done, our pesto is practically ready. We can use it as a pasta sauce, but it’s also delicious on bruschetta.
Good luck, have fun, and enjoy your meal!
Fonte donnaup
The first step is to rinse the eggplants under the kitchen faucet. Then, pat them dry with paper towels and arrange them neatly on the bottom of a baking sheet lined with parchment paper. The next step is to bake the eggplants in a preheated oven at 220°C (425°F) for about fifty minutes.
After 50 minutes, we take them out and set them aside to cool.
Now cut the aubergines in half with a knife and scoop out the pulp with a spoon.
Now we pass this pulp through a large-mesh strainer and try to drain as much of its water as possible.
Pesto
At this point, take a blender and pour into its glass the aubergine pulp, the Parmesan cheese, the cherry tomatoes, which we will have cleaned and cut into wedges, a drizzle of oil, a few basil leaves and a sprinkling of black pepper.
The next move, of course, is to start the little car and let it run for a few minutes.
Once this is done, our pesto is practically ready. We can use it as a pasta sauce, but it’s also delicious on bruschetta.
Good luck, have fun, and enjoy your meal!
Fonte donnaup
