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Daily Meal - Made With Love (part 3) - Dinner - Pesto Spaghetti with Breadcrumbed Eggplant

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3.            Dinner

Pesto Spaghetti with Breadcrumbed Eggplant

Pesto Spaghetti with Breadcrumbed Eggplant

Pesto Spaghetti with Bread crumbed Eggplant

Single serving

Basil pesto

·                     2 cup fresh basil

·                     3 heads of garlic

·                     1⁄2 cup parmesan cheese

·                     2 tbsp pine nuts

·                     1 tsp salt

·                     1⁄2 cup olive oil

Pasta

·                     150 grams spaghetti

·                     2 tbsp pesto

·                     1 head of garlic, sliced

·                     5 sliced breadcrumbed eggplant

Serve with

·                     Rocket leaves

·                     Sauteed garlic breadcrumbs

1. Toss fresh basil, garlic, parmesan cheese, pine nuts, salt and olive oil into a food processor to make basil pesto. Some prefer a smooth and creamy pesto while others relish a chunkier texture, so tweak your processor’s settings to taste.

2. Toss spaghetti in a bowl with 2 tablespoons of pesto and garlic, and then add 5 slices of bread crumbed eggplant.

3. Garnish with rocket leaves and sautéed garlic breadcrumbs for more flavour. Go easy on the garlic if you’re sharing this dish with younger children.

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