Cilantro Nut Pesto and Eggplant Chips

If you’re like many American women, Sunday afternoon and Monday night, you can find your husbands (and maybe some friends) watching football. They probably aren’t very concerned about eating healthy. haha! Take the opportunity to replace fat laden potato chips & onion dip, with crispy, salty eggplant chips and refreshing cilantro pesto. These are THAT good! 

Cilantro Nut Pesto

Cilantro-nut-pesto-white-bowlIngredients:

2 cups fresh Cilantro, packed
1/3 cup Nuts un-roasted and unsalted, (cashews, pine nuts, almond or walnuts are great).
2 – 3 whole Garlic cloves (give it a good smash with the back of a knife to remove skin)
½ cup Olive oil + 3 Tbsp. (cold pressed in a dark bottle is best)
½ cup Parmesan cheese, freshly grated
2 Tbsp. Sea Salt (more or less optional)

 

Eggplant-sliced-whats-gabby-cookingEggplant Chips
4 Eggplants, thinly sliced into rounds
1 tsp. (organic) Paprika
1 tsp. (organic) Garlic powder
½ tsp. Sea Salt (or Himalayan, or kosher)
¼ tsp. Black Pepper

On the side: Extra salt & pepper to sprinkle after you remove the chips from your oven.

Put it All Together

1. In a food processor or blender combine the cilantro, nuts and the garlic cloves and pulse until finely chopped.
If your blender has a removable cap in the center, remove it and stream in 1/2 cup olive oil while it is blending, making sure to scrape down the sides between mixing. Add the Asiago cheese, and a pinch of salt and pepper and combine. Taste and adjust salt and pepper as needed. Pour into serving dish and set aside.
2. Slice the eggplants into 1/3 inch thick rounds and lay onto a parchment lined baking sheet. Sprinkle the salt over the eggplant and let sit for about an hour. The salt will draw the moisture from the eggplant for crispier chips.
3. Use a paper towel to blot off the salt and water from the eggplant and the parchment paper and put back

*Preheat oven to 350° F.

4. In a small bowl, whisk the rest of the olive oil, paprika, garlic powder and salt together. Brush the mixture onto both sides of the eggplant.
5. Bake for 25 – 30 total min. Check after approximately 20 min. and then every 5 min. for crispy not burnt chips.
6. Remove from oven, sprinkle with a little extra salt & black pepper.

                                                Serve immediately with the pesto sauce on the side

 

*We admit we’re not the greatest of photographers here at NN, so we ‘borrowed’ the images from whatsgabbycooking.com, ItalianFoodForever.com and Pinterest.

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