If you have an extra eggplant or want a different summer condiment, this air fryer cooked eggplant pesto is a smart and light solution. No cream, no tomatoes, and no fresh cheeses, but so creamy that kids will love it. Perfect for pasta, bruschetta, or as a fridge-cleaning sauce. Ready in less than 30 minutes!
Save this recipe for Sunday lunch or a quick post-beach meal!
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- Difficulty: Easy
- Cost: Economic
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1.3 lbs eggplants
- 1/4 cup grated Parmesan
- 10 leaves basil
- 1 clove garlic
- 2 tbsps extra virgin olive oil
- 1 pinch salt
Tools
- Immersion Blender
- Air Fryer
Steps
Wash the eggplants and cut them in half lengthwise. Score the flesh with a knife (without piercing the skin), brush with a little oil.
Cook in the air fryer at 375°F for 20 minutes, with the flesh facing up. They should become soft and slightly golden.
Once cooked, let cool slightly and scoop out the flesh with a spoon.
Put the flesh in the blender with Parmesan, garlic (if using), basil, oil, and salt. Add some nuts (1 tablespoon of almonds or pine nuts) if you want a richer flavor.
Blend until smooth. If too thick, add 1 tablespoon of water.
Storage
Store the eggplant pesto in the refrigerator, in a glass jar covered with a drizzle of oil, for 3-4 days. You can also freeze it in small containers or ice trays.
Tips
For a vegan version, omit the Parmesan and use 1 tablespoon of nutritional yeast flakes.
Also great as a base for sandwiches, flatbreads, savory pies, or as a sauce for grilled vegetables.
FAQ (Frequently Asked Questions)
Can I bake the eggplants instead of using an air fryer?
Yes, you can bake the eggplants! Cut them in half lengthwise, score with a knife, brush with a little oil, and bake in a static oven at 392°F for about 35-40 minutes, until the flesh is soft. It’s a great alternative if you don’t have an air fryer.
And if I have neither an oven nor an air fryer?
In this case, you can use a non-stick pan with a lid: cut the eggplants into small cubes, add a little oil, and cook over medium heat with the lid on for 20-25 minutes, stirring often. You will still get a soft pulp to blend.
Can I use the eggplant skin?
Better not: for a smooth and sweet cream, use only the flesh.
