• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY

philosokitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • MY AUTHENTIC ITALIAN RECIPES
  • ABOUT ME
  • RECIPE DISCLAMER
  • PRIVACY POLICY
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    This post may contain affiliate links · This blog generates income via ads

    EGGPLANT PESTO CASERECCE with mint and zucchini chuncks

    eggplant pesto caserecce

    The most famous Italian pesto is "Pesto Genovese" (basil, garlic, cheese, pine nuts and olive oil): Its goodness lies in its simplicity! But Pesto Genovese is not the only option. In Sicily, for instance, pesto is prepared with tomatoes, cottage cheese and almonds. Today I propose you a rich but healthy pesto version with eggplant and mint. Eggplants are baked in the oven with no added fat. The mint leaves are crushed with garlic and blended with the eggplant pulp. The Tuscan pecorino adds flavor and a pinch of Italian tradition. Finally, the zucchini cut into chunks are a tasty surprise in the sauce. You can prepare the eggplant pesto also a day or two in advance, in order to have a quick and super-tasty dish ready to serve. For the pasta, I suggest caserecce, a typical south Italian specialty whose shape is perfect to hold the sauce!

    eggplant-pesto-caserecce

    • 14 oz (4oo gr) pasta caserecce
    • 10 baby eggplants
    • 2 medium zucchini
    • 3 cloves of garlic
    • 5 tbsp grated Tuscan pecorino cheese
    • 8 tbsp extra virgin olive oil
    • 20 fresh mint leaves
    • to taste black pepper
    • to taste cooking salt
    • to taste table salt

    eggplant pesto caserecce

    First Steps

    Preheat the oven to 355° F. Bake the whole eggplant for 1 hour and 30 min. When the eggplants are tender, take them out from the oven and leave them to cool down. Cut the eggplant in halves, and with the help of a spoon, separate the pulp from the skin.

    baked eggplant

    Eggplant Pesto

    Mash in a mortar the mint leaves, 2 cloves of garlic, a teaspoon of salt and 1 tablespoon of olive oil. When the mixture is creamy and smooth, add the eggplant pulp and 3 tablespoons of olive oil in a little at a time. Continue to mash until everything is well mixed. If your mortar is too small, divide the ingredients and repeat the operation as needed.

    eggplant pesto

    Zucchini in the Skillet

    Heat 4 tablespoons of olive oil in a large skillet. Sautee a clove of garlic, then add the zucchini cut into chunks. Proceed with the cooking over high heat until the zucchini will be well browned (but do not burn them!), then add salt, drain, and leave them to rest on a paper towel.

    eggplant pesto

    Finishing

    Boil the caserecce in salted water. Drain and toss them in the skillet with the eggplant pesto for a couple of minutes, enough to heat and mix well. Finally, add the zucchini chunks and complete with a sprinkling of pecorino cheese and black pepper.

    fried zucchini

    TAKE A LOOK AT THIS

     TOMATOES PARMIGIANA WITH SMOKED MOZZARELLA, EGGPLANT AND SUN-DRIED TOMATOES

    TOMATOES PARMIGIANA with eggplants and smoked mozzarella

    PRINTABLE VERSION

     

    EGGPLANT PESTO CASERECCE with mint and zucchini chuncks
     
    Print
    Prep time
    20 mins
    Cook time
    1 hour 30 mins
    Total time
    1 hour 50 mins
     
    The most famous Italian pesto is "Pesto Genovese" (basil, garlic, cheese, pine nuts and olive oil): Its goodness lies in its simplicity! But Pesto Genovese is not the only option. In Sicily, for instance, pesto is prepared with tomatoes, cottage cheese and almonds. Today I propose you a rich but healthy pesto version with eggplant and mint. Eggplants are baked in the oven with no added fat. The mint leaves are crushed with garlic and blended with the eggplant pulp. The Tuscan pecorino adds flavor and a pinch of Italian tradition. Finally, the zucchini cut into chunks are a tasty surprise in the sauce. You can prepare the eggplant pesto also a day or two in advance, in order to have a quick and super-tasty dish ready to serve. For the pasta, I suggest caserecce, a typical south Italian specialty whose shape is perfect to hold the sauce!
    pasta caserecce with eggplant pesto
    Author: Filippo Trapella
    Recipe type: pasta
    Cuisine: Italian
    Serves: 4
    Ingredients
    • 14 oz (4oo gr) pasta caserecce
    • 10 baby eggplants
    • 2 medium zucchini
    • 3 cloves of garlic
    • 5 tbsp grated Tuscan pecorino cheese
    • 8 tbsp extra virgin olive oil
    • 20 fresh mint leaves
    • to taste black pepper
    • to taste cooking salt
    • to taste table salt
    Instructions
    1. First Steps
      Preheat the oven to 355° F. Bake the whole eggplant for 1 hour and 30 min. When the eggplants are tender, take them out from the oven and leave them to cool down. Cut the eggplant in halves, and with the help of a spoon, separate the pulp from the skin.
    2. Eggplant Pesto
      Mash in a mortar the mint leaves, 2 cloves of garlic, a teaspoon of salt and 1 tablespoon of olive oil. When the mixture is creamy and smooth, add the eggplant pulp and 3 tablespoons of olive oil in a little at a time. Continue to mash until everything is well mixed. If your mortar is too small, divide the ingredients and repeat the operation as needed.
    3. Zucchini in the Skillet
      Heat 4 tablespoons of olive oil in a large skillet. Sautee a clove of garlic, then add the zucchini cut into chunks. Proceed with the cooking over high heat until the zucchini will be well browned (but do not burn them!), then add salt, drain, and leave them to rest on a paper towel.
    4. Finishing
      Boil the caserecce in salted water. Drain and toss them in the skillet with the eggplant pesto for a couple of minutes, enough to heat and mix well. Finally, add the zucchini chunks and complete with a sprinkling of pecorino cheese and black pepper.
    3.2.2807

    « ROASTED RACK OF LAMB with fennel purée and sage pesto
    WHERE THE WILD VEGETABLES ARE: Hippy vegetable cream »

    Reader Interactions

    Trackbacks

    1. Easy & Healthy Pesto Recipes That Will Blow Your Mind says:
      12/05/2014 at 4:36 pm

      […] This pesto is out of this world. I find eggplants very delicious, maybe because of it’s unique texture and taste. Zucchini is also one delicious veggie. This pesto is pretty flavorful and healthy. Here is the recipe. […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Filippo. Welcome to Philosokitchen!

    Born and raised in Bologna, Italy (hometown of lasagna and tortellini!), I grew up under the table of my grandmother helping her making fresh pasta for our Sunday feasts with the family.

    More about me →

    Popular

    • TRADITIONAL SICILIAN ALMOND COOKIES
    • HOMEMADE TORTELLINI Italian traditional recipe and history
    • HOMEMADE SUN-DRIED TOMATOES preserved in olive oil
    • GREEK PITA BREAD RECIPE - easy and tasty!
    • CEVAPI (CEVAPCICI) RECIPE & HISTORY - all you need to know!
    • GREEK DOLMADES RECIPE: stuffed grape leaves - all you need to know!

     

    Footer

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme