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…