Eggplant Pesto Preserve
Traditional and Bimby Recipe.
Excellent for both seasoning pasta and spreading on crostini and bruschetta.
Easy to make, you can store it in the freezer or in jars after pasteurization.
Only a few ingredients are needed, then the rest is up to you.
If you want a vegan pesto you can add almonds before blending, otherwise, if you opt for vegetarian, you can add Parmesan, Grana, or ricotta.
The cheeses should only be added at the time of use, so if you need to store the eggplant pesto in jars, you shouldn’t season it immediately, but upon use.
However, if you want to store it in the fridge or freezer, you can season it immediately.
With a 200 g jar, you can season up to 500 g of pasta.
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- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 5
- Cooking methods: Boiling, Slow Cooking, Other
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 100.35 (Kcal)
- Carbohydrates 4.78 (g) of which sugars 2.63 (g)
- Proteins 0.75 (g)
- Fat 9.46 (g) of which saturated 1.36 (g)of which unsaturated 0.06 (g)
- Fibers 2.06 (g)
- Sodium 81.64 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 2.1 oz yellow onion
- 10.6 oz eggplant (with skin)
- 3.5 tbsp extra virgin olive oil
- 10 leaves basil
- 1/2 tsp salt
- to taste pepper
- 10 fl oz water
Eggplant Pesto Preserve
Tools
What we need to make
- 1 Knife
- 1 Cutting board
- 1 Pan or the Bimby
- 1 Pot
- 2 Jars with 200 ml lid
- 2 Tea towels
- 1 Immersion blender
Steps
Let’s go to the kitchen
Classic recipe in a pan.
Peel the onion and chop it roughly.
In a pan, add the extra virgin olive oil and onion and sauté for about 4 minutes.
Meanwhile, wash and remove the stem from the eggplant, and cut it into cubes of about 1 cm (approx. 0.4 inches).
After chopping the eggplant, add it to the onion that is sautéing, season with salt and pepper, and cook for 10 minutes, stirring occasionally.
After this time, pour in the water, stir, and continue cooking for another 10 minutes.Now let it cool slightly and add the basil.
Blend everything with the immersion blender.
Cut the onion in half, and place it in the bowl: 8 sec speed 5. Gather with the spatula, pour the oil, and let it flavor for 3 min. at 230°F speed 1.
Add the eggplant cubes, half a teaspoon of salt, and a pinch of pepper.
Sauté for 4 min. at 212°F counterclockwise speed 1. with the basket instead of the measuring cup Pour 2 glasses of water, close the lid, and always place the basket instead of the measuring cup. Cook for 20 min. at 212°F counterclockwise speed 1.
At the end of cooking, let it cool slightly, then add the basil and blend with the measuring cup for 12 sec. at speed 6.
Pour the eggplant pesto into the sterilized jar.
Wrap the jar in tea towels and place it in a pot with water.
Bring to a boil, and from the moment it starts, count 30 minutes.
Let the jar cool and store in a cellar or a cool, dry place.
Storage Notes and Variations
Eggplant Pesto Preserve
Storage:
It keeps in the fridge for up to 3 days and in the freezer for up to 6 months, even without pasteurization.
In the pantry or cellar, you can store it only after pasteurization for up to 1 year.
Once opened or thawed, the jar should be consumed within 24 hours.
Notes: In traditional cooking, you can increase the amounts of ingredients as desired, but in the Bimby cooking, you are subject to the bowl’s capacity, so you can only double the amounts.
It is highly recommended to check the vacuum seal by pressing the center of the lid. If it makes no “click-clack” sound, the vacuum has been achieved correctly. Otherwise, it is advised not to store it but consume the contents within 2 hours.
Once sealed, the jars can be stored for approximately 6 months. Once opened, it is advisable to consume them as soon as possible (2-3 days at most), ensuring they are kept in the refrigerator to extend their shelf life.
ATTENTION
NOTE: Some methods of food preservation for long periods, as in this case, require specific precautions to avoid the development of harmful bacteria. Please ensure that you follow all correct procedures and preparation methods when you decide to make this type of recipe.
Variations: You can replace the onion with garlic, and the basil with mint.
FAQ (Frequently Asked Questions)
Eggplant Pesto Preserve
Can I add other vegetables?
Yes, you can add tomatoes or zucchini and proceed in the same manner as indicated above.
Can I use other vegetables with this recipe?
Yes, you can make zucchini pesto in the same way.
