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Prep time
30 minutes
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Cook time
40 minutes
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Makes
2 cups
Author Notes
Not quite a pesto, nor tapenade, nor hummus, this recipe takes elements of each and introduces a new cast of ingredients. Roasted kale and eggplant star, united by a process that renders one crisp, the other soft. The textural juxtaposition is balanced as the two are pureed together and infused with garlic and Italian herbs. Pistachios contribute a subtle nuttiness with balsamic vinegar adding a note of sweetness to round out the complexity of flavors in this Mediterranean-inspired spread.
A recipe that is easy to tweak according to personal taste, it is delicious at room temperature served with toasted rustic bread as a crostini, as a sauce for pasta or to top grilled meat / poultry. - alasully —alasully
Test Kitchen Notes
This fun summer dip is a nice alternative to hummus or babaganoush. The crispy kale and pistachios give the finish a nice texture and the balsamic adds a lovely touch of acidity. Grab the pita chips and dig in! - thehappycook —Victoria Ross
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Ingredients
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4 cups
torn kale
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1
large eggplant
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5
cloves garlic
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1 tablespoon
balsamic vinegar (plus additional for drizzling)
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1 tablespoon
olive oil (plus additional for drizzling)
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1 pinch
dried Italian herbs (basil, thyme oregano)
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1 pinch
sea salt
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1/2 cup
freshly chopped parsley
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1/4 cup
roasted pistachios
Directions
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Preheat oven to 400°F. Peel garlic cloves and set aside.
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Peel eggplant and cut into 1/2 inch slices lengthwise. Lay them in a pan, sprinkle both sides with sea salt and allow to sweat for about 15 minutes.
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Meanwhile, wash about 4 cups of kale, pat dry with a towel and remove tough stems. Toss kale with olive oil and place in an oven-safe pan. Roast for 5 minutes, check and turn with tongs. Continue roasting for an additional 5 minutes until browned and slightly crisp. Remove from oven and set aside.
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After eggplant has rested, squeeze pieces between a paper towel to remove excess moisture. Cut into smaller pieces and combine with garlic cloves in a roasting pan (you can transfer the kale to a plate and reuse that pan for convenience). Drizzle eggplant and garlic with balsamic vinegar and olive oil and generous sprinkle with dried Italian spices of your choice (basil, thyme, oregano).
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Roast eggplant and garlic mixture for about 30 minutes, checking and stirring after 15. Eggplant should be very tender and browned. Remove from heat and allow to cool slightly.
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In a food processor, pulse together roasted kale, eggplant and garlic with 1 Tbsp balsamic vinegar, 1 Tbsp olive oil, 1/2 cup freshly chopped parsley and 1/4 cup roasted pistachios. Consistency should be smooth but not lacking texture.
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Taste and tweak seasonings to your liking. Best served at room temperature atop a toasted crostini round.
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