Eggplant, Miso & Pesto Pasta
Savour the umami flavours in this Aubergine Miso & Parsley Pesto Pasta, where miso combines with the earthiness of roasted aubergine, finished with a fresh burst of parsley pesto. A grown-up pasta dish to enjoy throughout the year.
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Eggplant, Miso & Pesto Pasta
Ingredients
Method
Dice your aubergine into cubes, sprinkle with sea salt and olive oil, place in a pyrex and roast at 350 degrees for about 30-40 minutes
Make your pesto, by combining the parsley, pine nuts, garlic, miso and olive oil in a blender. Add a sprinkle of parmesan if you have it.
Boil your water in a medium- large pot, cook the pasta and drain leaving a bit of water remaining.
Put the pasta back in the pot with a bit of the pasta water, cooked aubergine and pesto. Stir through gently for a few minutes to ensure all is combined and warm.
Spoon into a bowl and enjoy!
Notes
There are still some chilly days which make me crave a big bowl of pasta packed with veggies. I hope you enjoy this grown up umami, aubergine pasta dish as much as I did.
Packed with parsley pesto (grown from my garden!) and plenty of roast aubergine.
Tip: Why not make extra aubergine to add to salads, rice dishes and more throughout the week.
Enjoy!
Recipe from https://hungryfifi.com/recipes/eggplant-miso-parsley-pesto-pasta/
Fifi
Persian by heritage, British by upbringing. Currently writing The Bahrain Almanac, out end of 2026.
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Omar
Will definitely have to try this. Thank you Fifi