Eggplant Chips with Cilantro Pesto Recipe

Name: Eggplant Chips with Cilantro Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Fresh Cilantro; ⅓ cups Cashews; 2 cloves Garlic; 1/2 cups Olive Oil; 1/2 cups Asiago Cheese; 1 pinch Salt And Pepper; 4 whole Japanese Eggplant, Thinly Sliced; 2 Tablespoons Salt; 3 Tablespoons Olive Oil; 1 teaspoon Paprika; 1 teaspoon Garlic Salt

Servings: persons

2 cups Fresh Cilantro
⅓ cups Cashews
2 cloves Garlic
1/2 cups Olive Oil
1/2 cups Asiago Cheese
1 pinch Salt And Pepper
4 whole Japanese Eggplant, Thinly Sliced
2 Tablespoons Salt
3 Tablespoons Olive Oil
1 teaspoon Paprika
1 teaspoon Garlic Salt

1
Combine the cilantro, cashews and 2 cloves of garlic in a food processor and pulse until finely chopped.
2
Stream in 1/2 cup of olive oil while the food processor is running, making sure to scrape down the sides of the bowl once fully incorporated.
3
Add the Asiago cheese, and a pinch of salt and pepper and combine.
4
Taste and adjust salt and pepper as needed and set aside.
5
Slice the eggplants into 1/3 inch thick rounds and lay the slices onto a parchment lined baking sheet.
6
Sprinkle the salt over the eggplant and let it sit for about an hour.
7
Using a paper towel, blot off the salt and water from all of the eggplant slices and then place them back onto the parchment paper lined baking sheet.
8
Preheat oven to 350 degrees F.
9
Combine the remaining olive oil, paprika and garlic salt in a small bowl.
10
Using a small brush, brush the olive oil mixture onto both sides of the eggplant slices.
11
Bake for 25-30 minutes.
12
Make sure to keep an eye on the eggplant as you dont want to let it burn.
13
Remove from oven and sprinkle with finishing salt and serve immediately with the Cashew Cilantro Pesto Dipping Sauce.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Fresh Cilantro, ⅓ cups Cashews, 2 cloves Garlic, 1/2 cups Olive Oil, and more.

Yes, Eggplant Chips with Cilantro Pesto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Chips with Cilantro Pesto

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