Eggplant Pesto Recipe
INSPIRED BY NEW ZEALAND
In New Zealand and other English-speaking nations, eggplant is also known as aubergine. In the 18th century, Europeans named this oblong purple vegetable eggplant because it grew in hues of yellow and white, and it was the size of a goose egg.
Eggplant is believed to have originated in India, where it stills grows wild. As international trade routes opened, the vegetable was introduced to Europe and other parts of the world.
SAVE FOR LATER
Makes 2 cups
1/4 cup shelled raw cashews
3 cups cubed eggplant, cooked in 1 tablespoon olive oil for 10 minutes
1/4 cup chopped pitted green olives
1/4 cup fresh sage
2 tablespoons olive oil
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the cashews until a fine crumb forms. Add the eggplant and olives, and mash until smooth. Mix in the sage and olive oil. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to six months.
Afghan biscuits, made in New Zealand, are bite-sized, leavening-free cookies traditionally made with cornflakes and cocoa powder, topped with icing, and garnished with a half of a nut. There are other meanings for the word Afghan, too, including a person from Afghanistan and a knitted blanket.
In New Zealand, sausage sizzles are a popular community event where sausages are grilled or barbecued and then served in sliced bread or a hot dog roll. The event can be free or a fundraiser for a local community organization, like public schools.