Sorghum Casarecce with Eggplant and Pistachio Pesto

Plate of Sorghum Casarecce with Eggplant and Pistachio Pesto
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Serves 4


250 grams Bontasana Sorghum Casarecce
2 eggplant, sliced into the casarecce size
5 tbs toasted sesame oil
1 lemon, juiced
2 tbs apple cider vinegar
1 tbs soy sauce

For the pesto:
40 grams fresh basil leaves
30 grams nutritional yeast
120 ml extra virgin olive oil
41 grams cup pistachios
1 garlic clove, minced
1/4 teaspoon salt

Prepare the pesto: pulse all the ingredients except for the olive oil in a food processor. When blended and while the food processor is running, slowly add the olive oil in a steady small stream. Occasionally stop to scrape down the sides of the food processor. Place in an airtight container and store in the refrigerator.

Cook the Sorghum Casarecce as indicated in the package instructions. When done set aside.

Combine the toasted sesame oil, lemon juice, apple cider vinegar, and soy sauce in a bowl. Then marinate the eggplant with the mixture and set aside for a few minutes.

Place a medium skillet over medium heat. When heated add the eggplant and the remaining sauce. Gently sauté the eggplant for a couple of minutes. As soon as it gets a caramel color turn off the heat and add the cooked Sorghum Casarecce.

Divide the mixture between the bowls and serve with a tablespoon of pistachio pesto.

Recipe by Sanza Monleon, Sanza's Chic Kitchen


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