Best 3 Eggplant Aubergine Pesto Recipes

Embark on a culinary adventure with our versatile eggplant pesto recipes, where the humble eggplant takes center stage. Discover a symphony of flavors as we transform this Mediterranean gem into a vibrant pesto that elevates any dish. From classic basil pesto to unique twists featuring sun-dried tomatoes, roasted red peppers, and pine nuts, our collection offers a pesto for every palate. Prepare to tantalize your taste buds with these creative and delicious creations.

Here are our top 3 tried and tested recipes!

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS

Cheesy Eggplant (Aubergine) Pesto Stacks image

I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.

Provided by FlemishMinx

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb eggplant
2 teaspoons salt
4 tablespoons pesto sauce
4 ounces grated mozzarella cheese (about 1 cup)
4 tablespoons grated fresh parmesan cheese or 4 tablespoons romano cheese

Steps:

Pre-heat oven at 375°F, and oil a shallow baking pan.
Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
Arrange in one layer on paper towels.
Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
Let eggplant stand 30 minutes.
Rinse salt off, and pat dry with paper toweling.
Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

EGGPLANT (AUBERGINE) MUSHROOM FETA PESTO PIZZA

Eggplant (Aubergine) Mushroom Feta Pesto Pizza image

Make and share this Eggplant (Aubergine) Mushroom Feta Pesto Pizza recipe from Food.com.

Provided by Julesong

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 large thin prepared pizza crust (like Boboli)
1 teaspoon olive oil
3 tablespoons prepared pesto sauce
1 1/2 cups peeled and sliced eggplants, in pieces about 1/4 inch thick
2 cups thinly-sliced mushrooms
1 1/4 cups crumbled feta cheese
salt & freshly ground black pepper, to taste
red pepper flakes, for garnish (optional)

Steps:

Place the oven rack on the middle rung; preheat oven to 450 degrees F.
If your pizza crust is unbaked, pre-bake it for 5 minutes.
Combine the olive oil and pesto, then spread crust with the mixture.
Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
Season the pizza with salt and freshly ground pepper, to taste.
Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".

EGGPLANT (AUBERGINE) PESTO RECIPE

Eggplant (Aubergine) Pesto Recipe image

Make and share this Eggplant (Aubergine) Pesto Recipe recipe from Food.com.

Provided by Poppy

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 medium eggplants
1/2 bunch basil
1 1/2 teaspoons Dijon mustard
1 lemon, juiced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 pinch black pepper
1 garlic clove, crushed
1/2 cup virgin olive oil

Steps:

Lay eggplant on open flames and char until the skin is toasted.
Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor.
Take off stem of eggplant and discard.
Place eggplant in food processor with the remaining ingredients and blend until smooth.
Great on fish, bread and vegetables.

Tips:

Choose the right eggplant: Select a firm, ripe eggplant with smooth, unblemished skin. Avoid eggplants that are too soft or have brown spots.
Roast the eggplant properly: Roasting the eggplant brings out its smoky, caramelized flavor. Make sure to pierce the eggplant with a fork before roasting to prevent it from exploding in the oven.
Use a good quality pesto: The pesto is the star of this dish, so make sure to use a good quality one. You can make your own pesto or use a store-bought one.
Don't overcook the pasta: The pasta should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and ruin the dish.
Serve immediately: This dish is best served immediately after it is made. The eggplant and pasta will lose their flavor if they sit for too long.

Conclusion:

Eggplant and pesto are a delicious and versatile combination. This recipe is a great way to enjoy these two ingredients together. The roasted eggplant adds a smoky, caramelized flavor to the dish, while the pesto adds a bright, herbaceous flavor. This dish is perfect for a light lunch or dinner. It is also easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting way to cook eggplant, give this recipe a try.