Let's Eat!
This platter of veggies was great for entertaining. Add deviled eggs, meats, cheeses & crackers and you are on your way to an easy get together with friends.
Ingredients
Eggplant
Whole eggplant
Olive Oil
Salt
Basil Pesto
2 cups fresh basil leaves, packed... can also add baby spinach leaves
1/3 cup nuts, pine nuts are traditional, but I never have those on hand. I have used walnuts, pistachios, and cashews. Keep in mind that salted nuts will affect the saltiness.
3 cloves garlic, minced (about one tablespoon)
1/2 cup extra virgin olive oil
1/4 teaspoon salt, or more to taste
1/8 teaspoon freshly ground black pepper or more to taste
an optional squeeze of lemon or splash of red wine vinegar
Preparation
Eggplant
Pre-heat oven to 425 degrees.
Cut a whole eggplant into cubes with the skin, toss with olive oil, and sprinkle with salt.
Line a baking sheet with parchment paper.
Spread the cubes out on the parchment papered pan and roast in the oven for 25 min.
Serve with pesto
Sidenote, packing the pan with too many of any veggie creates a steaming effect and takes away from the golden brown color and crispiness. Cook in batches if you are preparing for several people. I did the eggplant in the oven, the tomatoes in a skillet on the stovetop, and the potatoes in an air-fryer.
I am curious about how eggplant works in the air fryer?!?!?!? Hmmmmmm
Basil Pesto
Pulse the basil/spinach, nuts, and garlic in a food processor or Vitamix, and add salt and pepper. While the processor is running on low, add the oil until the consistency is where you want it. I like it spoonable/drizzly. Taste and season as needed.
For more veggies added to your platter, check out my sheet pan veggies recipe post here.