Eggplant and Potato Pesto

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 36.5
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 148.9 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.5 g

View full nutritional breakdown of Eggplant and Potato Pesto calories by ingredient


Introduction

A creamy pasta topping without the fat. I am on a low fat low fiber diet so i put this on white pasta, but it would be great on whole wheat or spread on bread. A creamy pasta topping without the fat. I am on a low fat low fiber diet so i put this on white pasta, but it would be great on whole wheat or spread on bread.
Number of Servings: 8

Ingredients

    *one red potato cooked soft
    *one peeled medium sized eggplant roasted until soft
    *3/4 cup basil leaves
    *3 Tb. nutritional yeast
    *3 cloves garlic
    *Salt and pepper to taste

Directions

The first thing I do is get the eggplant roasting in the oven. Peel it, halve it and put it on a baking sheet that has been sprayed with pam. I roast it at 400 for about 30 minutes (or until it is soft).

While that is going you can either bake your potato or microwave it until it is soft.

Put EVERYTHING in a food processor or blender and blend until smooth. Put it on anything you like!

Number of Servings: 8

Recipe submitted by SparkPeople user NEWHOUSEBAILEY.