Step-by-Step Instructions

1. 1.Prepare Eggplants for Roasting

   Take two medium-sized eggplants. Using a fork, randomly stab them all over to create small holes. This prevents them from bursting during cooking.

2. 2.Roast Eggplants in Air Fryer

   Place the stabbed eggplants in an air fryer basket. Cook at 180°C for 25 minutes, flipping them halfway through. If using partly frozen eggplants, extend cooking time by 5 minutes to a total of 30 minutes. Alternatively, bake in a conventional oven at 180°C for the same duration.

3. 3.Prepare Tomatoes for Cooking

   Pour 2 tablespoons of olive oil into a pan. Peel and finely slice 2 medium-sized garlic cloves (approximately 1mm pieces) using a bread knife or sharp knife. Add the sliced garlic to the pan. Wash and slice 650g of cherry tomatoes in half and add them to the pan with the garlic and oil.

4. 4.Cook Tomatoes

   Place the pan on the hob and turn the heat to maximum. Add 1/2 teaspoon of salt to the tomatoes. Once the tomatoes start to bubble and release liquid, reduce the heat to medium. Cook for about 10 minutes, stirring occasionally. If using fresh tomatoes, 7 minutes is sufficient. The tomatoes will release a lot of water, especially if partly frozen.

5. 5.Drain and Cool Tomatoes

   Pour the cooked tomatoes into a sieve placed over a bowl to drain the excess liquid. Reserve this tomato water for later use (e.g., with pasta). Let the drained tomatoes cool down.

6. 6.Prepare Fresh Vinaigrette Base

   Into a small bowl, crush 1 clove of garlic using a garlic press. Finely chop a handful (about 1/4 cup) of fresh basil and add it to the bowl. Slice 2 tablespoons of green olives into 2-3mm pieces and add them to the bowl, ensuring to include any olive oil from the olives.

7. 7.Mash Cooked Tomatoes

   Transfer the cooled, drained tomatoes into a clean bowl. Using a fork and a knife, mash and cut the tomatoes to create a rustic pulp. Avoid using a food processor to prevent a watery consistency.

8. 8.Extract Eggplant Flesh

   Once the roasted eggplants are cool enough to handle, hold them by the stem end. Cut each eggplant in half lengthwise. Using a spoon, gently scoop out all the cooked eggplant flesh, leaving the skin behind. Be careful as they will still be hot.

9. 9.Mash Eggplant Flesh

   Place the scooped-out eggplant flesh on a cutting board. Use a knife and spatula to chop it into small pieces, then mash it with a fork to create a pulp.

10. 10.Combine Pesto Ingredients

    Add the hot mashed eggplant pulp to the bowl containing the mashed tomatoes, fresh garlic, basil, and olives. Mix all ingredients together thoroughly. Season with 1/4 teaspoon of salt and a generous amount of black pepper (about 1/2 teaspoon). Add 1 dessert spoon of balsamic vinegar and a generous drizzle of olive oil (about 1 tablespoon). Mix everything well and let it rest for a couple of minutes.

11. 11.Serve Pesto for Lunch

    Slice some fresh bread. Spoon a generous amount of the eggplant pesto onto the bread and enjoy for lunch. The pesto can also be stored in an airtight jar in the fridge for 3-4 days.

12. 12.Prepare Pasta for Dinner

    For dinner, boil 250g of pasta (e.g., spirals) in salted water until almost al dente. While the pasta is cooking, warm up the reserved tomato water in a pan on the hob.

13. 13.Finish Cooking Pasta with Tomato Water

    Drain the pasta when it's just before al dente. Add the pasta to the pan with the warmed tomato water. Let the pasta finish cooking in the tomato water, absorbing the flavors, for about 1-2 minutes.

14. 14.Combine Pasta with Pesto

    Ensure the stored eggplant pesto is at room temperature (take it out of the fridge 10-15 minutes before use). Add a generous amount of the eggplant pesto to the hot pasta in the pan. Mix thoroughly, tossing the pasta to coat evenly.

15. 15.Serve Pasta

    Serve a portion of the eggplant pesto pasta onto a plate. Grate some Parmesan cheese on top and finish with a final drizzle of olive oil. Enjoy!