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PISTACHIO, HAZELNUT & SPINACH PESTO
Traditionally a Japanese dish, this version works deliciously well with the addition of crunchy macadamias to complement the lovely soft texture of roasted eggplant.
Servings -4
COURSE
Main Course, Side Dish
PREFERENCE
Vegetarian
PERFECT FOR
Midweek Meal
SKILL LEVEL
INGREDIENTS
1/2 cup macadamias
2 tbsp white miso paste
1 tbsp ginger grated
2 tbsp coconut sugar
1 tbsp rice wine vinegar
2 eggplants medium sized, halved and scored in a crisscross pattern
2 tbsp oil
1/4 cup macadamias chopped and roasted
1 tbsp black sesame seeds
Spring onions chopped, to decorate – optional
NUTRITION
Calories: 350kcal
Carbohydrates: 25g
Protein: 6g
Fat: 28g
Saturated Fat: 4g
Polyunsaturated Fat: 3g
Monounsaturated Fat: 20g
Trans Fat: 1g
Sodium: 335mg
Potassium: 651mg
Fiber: 10g
Sugar: 14g
Vitamin A: 60IU
Vitamin C: 5mg
Calcium: 67mg
Iron: 2mg
INSTRUCTIONS
Preheat the oven to 180°C. Place the macadamias, miso, ginger, coconut sugar and rice wine vinegar in the bowl of a food processor and process until smooth.
Brush the cut side of the eggplant with a little oil and place on the baking tray, cut side down. Cook for 15-20 minutes, until almost completely soft and the underside is golden.
Remove from the oven and carefully turn each eggplant half over. Spread each one evenly with the miso mix and return to the oven for 8-10 minutes, until the eggplants are soft and the miso mix golden.
Serve immediately sprinkled with combined roasted macadamias and black sesame seeds. Scatter with spring onion if desired.
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