Baked Eggplant with Lemony Kale Pesto Pasta

eggplant1

This creamy, crunchy, basil-y dinner arrived courtesy of Izy Hossack’s Top With Cinnamon cookbook. I bought the book last year and finally got around to the cover photo’s Crispy Aubergine and Kale Pesto recipes. We’d just received dinosaur kale, basil, and a large, fresh eggplant from my aunt’s farm in our CSA share. The green and purple trio practically demanded this dish. I doubled (tripled? quadrupled?) the Herby Kale Pesto quantity, as suggested, to ensure leftovers. But one 6-ounce batch is definitely enough to serve with pasta for five.

I added extra lemon juice to the pesto because I LOVE LEMON. And I didn’t have bread crumbs, so I stuffed a few handfuls of Stacy’s sea-salted pita chips in the food processor, and voila: extra flavor for the baked rounds. The eggplant is like a perfect chocolate chip cookie: crispy and crunchy on the outside, soft and warm on the inside, and golden brown all around. The salty crunch complements the lemony pesto. Everybody wins.

top with cinnamon book

About a year old, this book’s for sure a stand-by. I love that the meals, treats and staples are for everyday use. I don’t need a recipe for a 4-layer cream cheese Funfetti cake with pear sugar and fresh flowers on my shelf (though it might be pretty to look at), since I’ll probbbbably never feel like making it. Instead, Izy fills her first cookbook with practical and tasty creations: Sweet and Spicy Roasted Chickpeas, Peach and Tomato Salsa, and 7-ingredient, one-bowl Swedish Chocolate Cake. These delicious snacks can make their way into your life any day of the week, as the makings are likely already in-house.

herby kale pestocrispy eggplant

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