Roasted Eggplant & Almond Vegan Pesto w/ Sundried Tomatoes and Sumac

Hi everyone! Gee, you don’t know how great it feels to be sharing this recipe with you all today. It’s been a little while between posts, but now that Lu is home and we’ve settled in as a happy family, I hope to be sharing far more frequently.

I couldn’t be more pleased with the way this vegan pesto recipe turned out. Smoky roasted eggplant combined with almonds, herbs, sundried tomatoes and a hint of beautiful sumac creates one super delicious and versatile dish. The texture and flavour of this recipe will please even those who are a little dubious about eating eggplant, I promise!

We ate the vegan pesto as an amazing vegetarian pasta and also enjoyed a little on a toasted baguette as an alternative to traditional bruschetta. Toss the eggplant pesto through thick pasta like fettuccine or tagliatelle for a truly beautiful pasta dish perfect to share with friends and family (for a vegan version be sure to choose an egg free pasta alternative). Or try topping toasted ciabatta generously with the chunky vegan pesto for a great snack, appetizer or starter when entertaining.

And I’d just like to thank those who has commented and emailed recently. I have not had a chance to respond to you all so please know that I send a heart felt thank you for your kind words!!

Thanks for your continued support Veggie num nummers!! You seriously rock!!

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Roasted Eggplant & Almond Pesto w/ Sundried Tomatoes and Sumac
Preparation time: 50mins

  • 1kg (2lb) eggplant (approx. 2 large ones)
  • coarsely ground rock salt
  • best quality olive oil
  • 200g (7oz) raw almonds
  • 200g (7oz) jar of good quality sundried tomatoes in olive oil
  • ½ cup sultanas (raisins)
  • 1 good handful of fresh herbs (mint, basil & parsley)
  • 1 tbs sumac

Pre-heat the oven to 180°C/356°F

While the oven heats slice the eggplants lengthways approximately 1.5cm/½ inch thick. Layer in a colander, sprinkling salt between the layers. Once the eggplant slices begin to sweat, around 10-20 minutes, remove from the colander and pat dry on a clean tea towel.

Brush two large baking trays with olive oil. Arrange the slices of eggplant on the trays and brush with more olive oil. Roast in the oven for 30-35 minutes until soft and golden. Remove and allow to cool.

Meanwhile dry roast the almonds over a low heat in a pan, remove and set aside to cool.

Using a food processor blend the sundried tomatoes with their oil and sultans to a coarse paste, transfer to a large bowl. Using the same food processor blend the almonds coarsely and add the to sundried tomato mixture.

Add the cooled roasted eggplant to the food processor and blend to a thick, chunky pulp and transfer to the bowl with the almonds and sundried tomatoes.

Add the roughly chopped herbs and sumac, season with salt and pepper and stir to combine well.

This pesto can be served either as a pasta or bruschetta topper, simply follow the recipes below…

Roasted Eggplant & Almond Pesto Pasta
Preparation time: 20mins (+ pesto preparation) // Serves 4-6

  • 250g thick pasta like fettuccine & tagliatelle or an egg free alternative
  • roasted eggplant & almond pesto as prepared above
  • 4 tbs best quality olive oil
  • 2 garlic cloves, minced
  • 1 lemon, zest and juice
  • 1 cup of feta cheese (optional)

Cook the pasta according to the packet instructions and set aside.

Heat 2 tablespoons of the olive oil on a large frying pan. Over a medium/low heat cook the garlic for a minute until fragrant.

Add the cooked pasta, tossing with the oil and then the prepared pesto. Toss the pasta to coat evenly with the pesto mixture and until thoroughly heated through.

Toss through the lemon zest and lemon juice to taste.

Before serving drizzle with the extra olive oil and toss through feta if using.

Serve sprinkled with a little sumac if desired. A beautiful vegetarian recipe full of robust flavour and earthy colours!!


Roasted Eggplant & Almond Bruschetta
Preparation time: 20mins (+ pesto preparation) // Serves 8-10

  • roasted eggplant & almond pesto as prepared above
  • 1 ciabatta loaf or baguette, sliced thickly
  • 1 garlic clove
  • best quality olive oil to drizzle
  • few fresh herbs leaves (basil or mint)
  • sumac to sprinkle

Toast or grill the ciabatta slices until golden. Slice the garlic clove in half and rub the cut side over the toasted slices of ciabatta. Spoon a generous helping of pesto onto each slice, drizzle with olive oil, top with herbs and a dusting of sumac.

Great as a snack, starter or appetizer, enjoy!!

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