Roasted Eggplant, Carrot, and Sweet Onion with Carrot-top Pesto

other recipes

Summer

|

40 mins

|

~2 servings

After roasting, the textures of the eggplant, carrot, and onion are all varied which keeps this interesting from the first to last bite. If you don’t have any garlic scapes still on hand, garlic, (1 cloves), green garlic salt (2T) or garlic powder (1T) can be substituted in. And if you have none of those, no problem! It will still be tasty. These onions don’t need a hard caramelization to be super sweet and actually benefit from being a little firm and juicy. If you have any hard cheese (parm, manchego, etc.), a healthy dose of that grated into the pesto sauce goes a long way. If you would like, this dish would do great served over pasta or even on a piece of nice sourdough.

Ingredients

from your CSA Club Share

from your pantry

  • Salt – to taste
  • Oil – ~¼ c

larder items

tools

Nothing special for this recipe!

Directions

mise

  1. Pre-heat oven to 420F (convection on, if you have it).
  2. Mince garlic scape, and add to a large bowl. To the same bowl, add 3 tablespoons of oil and spring onion salt, and mix.
  3. Chop eggplant into large chunks (~1”), and toss in bowl with garlic oil mix.
  4. Cut the onion into 8ths, keeping the root end intact to hold the onion together.
  5. If using larger carrots, halve or quarter them. For smaller carrots, keep whole.
  6. Onto a large sheet pan, remove eggplant from the garlic oil mix. Then toss carrot and onion in the garlic oil and add to the sheet pan (don’t wash the large bowl, we’ll use it later).

cook

  1. Once pre-heated, place the veggies in the oven and set a 15 min timer.
  2. Into the same bowl as before, add 2 tablespoons of oil and ¼ c (4T) of Carrot-top pesto, and mix. Optionally, add cheese here.
  3. After your timer ends, flip/turn the veggies and return to the oven for another 5-10 mins, or until the carrots are fork tender.
  4. When the veggies are done, add them to the bowl with your pesto sauce, and toss.

plate

Stack high onto two plates (garnish with cheese if you’re into that thing) and enjoy.