Roasted Eggplant & Almond Pesto W/ Sundried Tomatoes And Sumac

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Veggie Num Num
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1 kg (2lb) eggplant (approx. 2 large ones)

coarsely ground rock salt

best quality olive oil

200 g (7oz) raw almonds

200 g (7oz) jar of good quality sundried tomatoes in olive oil

½ cup sultanas (raisins)

1 good handful of fresh herbs (mint, basil & parsley)

1 tbs sumac

250 g thick pasta like fettuccine & tagliatelle or an egg free alternative

4 tbs best quality olive oil

2 garlic cloves, minced

1 lemon, zest and juice

1 cup of feta cheese (optional)

1 ciabatta loaf or baguette, sliced thickly

1 garlic clove

best quality olive oil to drizzle

few fresh herbs leaves (basil or mint)

sumac to sprinkle

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