Fusilli with Eggplant Pesto

Fusilli with eggplant pesto is a delicious and simple dish to prepare. We’ll create a slightly Italianized version of the eggplant pesto to keep your palate interested. Here’s how to make it.

Ingredients

• Fusilli, 320g
• Eggplants, 2 medium
• Garlic, 1 clove
• Fresh basil, a bunch
• Grated Parmesan, 50g
• Grated Pecorino Romano, 30g
• Pine nuts, 30g
• Cherry tomatoes, 150g (optional to add freshness)
• Extra virgin olive oil, as needed
• Salt and pepper, to taste

Preparation

1. Start by washing the eggplants and cutting them into cubes. If you want to reduce their slightly bitter taste, you can put them in a colander with coarse salt for about half an hour, then rinse and dry them.
2. In a large pan, heat a drizzle of oil and sauté a clove of garlic. Add the diced eggplant and cook until golden and soft, then remove from the heat.
3. Meanwhile, bring a pot of salted water to a boil. Cook the fusilli until al dente.
4. While the pasta cooks, put the eggplants, pine nuts, well-rinsed basil leaves, Parmesan, Pecorino, a pinch of salt and pepper in a blender and blend everything, adding the extra virgin olive oil in a stream until you achieve a smooth cream.
5. Drain the pasta and toss it with the eggplant pesto in the pan you used to cook the eggplants so that it absorbs all the flavors. (If you like, you can add raw halved cherry tomatoes to contrast with the sweetness of the eggplants.)
6. Serve hot with a sprinkle of grated Parmesan.

Curiosity

Eggplant pesto is a less known variant compared to the classic Genovese pesto. This Sicilian condiment combines the intensity of eggplants with the freshness of basil and the saltiness of the cheeses for a surprising and exquisite result.