Eggplant Pesto, wonderful served with a grilled fish, or serve with pasta! Easy and healthy dinner.




  • 400g of trofie or any short pasta like farfalle
  • 2 eggplants
  • 1 garlic clove
  • 100g of parmesan
  • 1 hand full of basil
  • 6 spoons of extra virgin olive oil
  • Salt and pepper




To prepare the eggplants:

  • Traditionally as they do in Sicily place them under salt and let it rest for 30 minutes
  • Then wash it, dry it and deep fry it with approximately a glass of extra virgin olive oil.
  • Another option is to wash the eggplants and prick them all over. Then brush them with extra virgin olive oil.
  • Place them in a hot oven 230C for about 35 minutes turning them around.
  • Place them on a colander and cut them in half (if they are reasonably small) otherwise in 3 halves. Sprinkle with salt and let it rest for 30 minutes


To make the pesto:

  • Place the garlic inside of the food processor together with basil.
  • Blend it.
  • Add now the eggplants, the oil and once all blended stir the parmesan.
  • Cook the trofie all dente and mix with the pesto sauce.
  • Never forget you do not add any extra oil to toss the pasta but dilute the pesto with water when mixing with the pasta.
  • We normally do about 1 spoon of pesto for about 4 spoons of water.