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Fat-Free Eggplant Pesto by Michele the Trainer
Don’t freak out there are no flowers in this recipe! It’s just an artistic representation; the flower in the photo above simply boasts a lovely eggplant color.
While eggplant tastes delicious depending on how it’s prepared, it’s really just not super photogenic as you can see here:
We talked about pesto before, and I touched on this idea, and some of you asked for the recipe so here it is!
If you don’t like or do garlic, this is not your recipe (though you could Indian-it-up and use Asafoetida/Hing <use /.25 tsp-.50 tsp per clove of garlic, to taste>)
This is the EASIEST (and fat free, and vegan of course) way to improve your life with pesto.
Please read entire recipe before starting and always use organic whenever possible, enjoy!
Rinse 2 giant eggplants. I bought mine at https://www.traderjoes.com/
Cut off the green ends and cut in half.
Bake on a cookie sheet covered in foil until they were done (checked with fork) at 350 degrees F.
After they cooled, put them into the food processor with:
20 garlic cloves
Juice of ½ Lemon
1 Tsp Salt
You can use this on bread, crackers, zoodles, with hummus, in a wrap or sandwich, on a salad, for dipping carrots or cucumbers, to top steamed vegetables and more.
Options:
Add a spoon of Tahini
Add some Parsley
Add Sundried Tomatoes
Enjoy and see you soon at MicheleTheTrainer.com
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