This cashew pesto is really easy, and can be put on anything. It complemented smoky grilled eggplant.
All measurements are approximate, so adjust according to taste.
1 cup raw unsalted cashews, soaked for at least an hour
1 teaspoon garlic, chopped
A handful of basil
3-4 tablespoons olive oil
Water to thin out as needed (1/2 cup?)
1/2 t salt
Blend all ingredients until smooth, scraping down the sides of the blender as needed.
For the eggplant…
Turn heat on grill to medium/high.
Slice into planks and brush with olive oil, salt, and pepper.
Grill for 4-5 minutes a side.
Wrap in foil for 10 minutes to evenly cook the eggplant.
To serve, spoon some pesto on the plate and place a few slices of eggplant on the pesto.Top with basil or fresh slices of tomato.
It seems as if the zucchini in my fridge were multiplying overnight. This Mediterranean recipe
comes from Mark Bittman’s How To Cook Everything Vegetarian. It is a great spin on ratatouille, and helps to solve the problem of the multiplying zucchini.
- 1 medium or 2 small eggplants
- 1/4 cup extra virgin olive oil
- salt and freshly ground black pepper
- 1 medium zucchini, roughly chopped
- 1 small onion, roughly chopped
- 1 tablespoon minced garlic
- 1 medium tomato, cored and roughly chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup minced parsley leaves for garnish
- Trim the eggplant and cut it into 1-inch cubes. (If the eggplant is large, soft, or especially seedy, sprinkle the cubes with salt, put them in a colander, and let them sit for at least 30 minutes, preferably 60. Rinse, drain, and pat dry.)
- Put 2 tablespoons of the oil in a large skillet over medium heat. When hot, add the eggplant, sprinkle with salt and pepper, and cook, stirring occasionally, until soft and golden, about 10 minutes. Remove from the pan and drain on paper towels.
- Put the remaining 2 tablespoons oil in the pan and add the zucchini. Cook, stirring occasionally, until just starting to wilt, about 2 minutes. Add the onion and garlic and cook and stir for another minute or two, until soft. Add the tomato and thyme and cook for another minute, until the tomato just starts to wilt and release its juice. Remove from the heat, stir in the lemon juice, and sprinkle with salt and pepper.
- Put the eggplant in a salad bowl and add the vegetables and dressing from the pan. Stir to combine. Cool to room temperature and taste and adjust the seasoning, garnish, and serve. (Or prepare the salad to this point, cover, and refrigerate for up to 2 days; garnish just before serving either cold or room temperature).