Charred Eggplant and Walnut Pesto Pasta Salad
https://smittenkitchen.com/2016/06/charred-eggplant-and-walnut-pesto-pasta-salad/
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1 hour – makes 24 1 cup pecans or walnuts, chopped medium (optional) 1 ¼ cups (5 oz) plain cake flour ½ teaspoon salt ¾ teaspoon baking powder 6 ounces unsweetened chocolate, chopped fine 12 tablespoons (1 ½ sticks) unsalted butter, cut into six pieces 2 ¼ cups (15 ¾ oz) sugar 4 large eggs 1 tablespoon vanilla extract 1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Spray a 13 by 9-inch baking pan with nonstick cooking spray. Fold an 18-inch length of foil or parchment paper lengthwise to measure 8 inches wide. Cut a second sheet of foil to a 14-inch length. Fit the longer sheet lengthwise across the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. 2. If using nuts, spread the nuts evenly, on a rimmed baking sheet and toast in the oven until fragrant, 5 to 8 minutes. Set aside to co...
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