Eggplant Pasta (GF) With Pesto

Yield: 4 people


  • 3-4 cups of gluten-free quinoa, buckwheat or brown rice pasta

  • 1 medium size eggplant: diced

  • 1/4 cup of diced yellow or white onion

  • 4 fresh garlic cloves: minced

  • 1/2 cup of fresh basil

  • 1/2 cup pine nuts

  • 4 tablespoons of avocado oil

  • 1 tablespoon of grated or minced fresh ginger

  • 2 tablespoons of kalamata olives: halved and pitted

  • chicken broth or veggie stock

  • black pepper

  • pink salt

  • red pepper flakes

  • 2 cups of organic arugula


  • Follow pasta cooking instructions to cook quinoa pasta. Drain and set it aside.

  • Heat 3 tablespoons of oil in a pan briefly on low-medium heat. Evenly spread diced eggplant on the pan and cook it for 10-15 minutes until the eggplant pieces are all softened and browned. Add more oil if needed. When ready, transfer eggplant onto a plate.

  • Make pesto sauce: Place pine nuts, garlic, ginger, 1 tablespoon of oil, basil, salt, black pepper into a blender. Add enough amount of chicken or veggie stock in so that the food can be moved and blended.

  • Oil the pan and add 1 teaspoon of red pepper flakes and diced onion and olives onto the pan to lightly sauté until onion pieces become translucent.

  • Place cooked pasta and eggplant, pesto sauce onto the pan and gently stir to coat the pasta evenly with the sauce. Add more salt if needed.

  • Mix in arugula and cook it briefly until leaves soften.

  • Turn off the stove and transfer the pasta onto the plate. Garnish with whole pine nuts and basil leaves on top of the pasta. Enjoy!

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