EGGPLANTS WITH PESTO
I had a super dish once at a famous and trendy London restaurant back in the 80's - this is my interpretation. Serve with greens like spinach or a simple salad; arugula is stunning with this. This is enough for 2 as a main, although I have made 4 starters out of it before now. Any of the pesto left in the blender can be refrigerated for a couple of days and used as required.
Provided by Sonya Jane
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Heat 1/2 cup olive oil in a skillet over medium heat. While heating the oil, cut slits in a crisscross pattern in the 'meat' of the eggplant halves, being careful not to pierce the skin. This will allow the heat and oil to penetrate better. Lightly season the eggplant with salt and pepper; gently lay the eggplant halves into the hot oil, skin sides facing up, and fry until golden brown, about 10 minutes. Flip the eggplant halves and cook another 2 to 3 minutes. Remove and allow to drain on a plate lined with paper towels.
- Make the pesto by blending the basil, garlic, pine nuts, Parmesan cheese, and about half of the extra-virgin olive oil in a blender on Low until smooth; slowly stream the remaining extra-virgin olive oil into the mixture as it blends.
- Arrange the eggplant halves in a broiler pan with the skin sides down. Slather the pesto over the surface of the eggplant.
- Cook the eggplants under the broiler until the pesto begins to bubble, 7 to 10 minutes.
Nutrition Facts : Calories 662.5 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 54.4 g, Fiber 23.5 g, Protein 11.3 g, SaturatedFat 8.3 g, Sodium 91.9 mg, Sugar 16.2 g
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Shafiah Aktar
[email protected]Delicious! I love the combination of roasted eggplant and pesto. This dish is easy to make and always a crowd-pleaser.
Farook Katimbo
[email protected]This is a great way to cook eggplant. The pesto is a perfect complement to the roasted eggplant. I will definitely be making this again.
Rene Hinojosa
[email protected]I love this recipe! The eggplant is so tender and flavorful, and the pesto is creamy and delicious. I've made it several times and it's always a hit with my family and friends.
Asafo Emmanuel
[email protected]This is a great recipe for a quick and easy weeknight meal. The eggplant is roasted in the oven, so it's mostly hands-off cooking. The pesto adds a lot of flavor, and the tomatoes add a nice pop of freshness. I served it with a side of pasta and it w
Danni Deutsch
[email protected]I've made this dish several times and it's always a hit. The eggplant is always tender and flavorful, and the pesto adds a wonderful depth of flavor. I like to serve it with a side of roasted potatoes or rice.
Rony School
[email protected]This dish was easy to make and very flavorful. I used homemade pesto and it really made a difference. The eggplant was tender and the tomatoes added a nice tang. I served it with a side of rice and it was a complete meal.
Hammad Afzal Bhatti
[email protected]I'm not a huge fan of eggplant, but I thought I'd give this recipe a try. I was pleasantly surprised! The eggplant was roasted to perfection and the pesto was flavorful. I served it with a side of roasted vegetables and it was a delicious and healthy
Jordan
[email protected]This was a great way to use up some leftover eggplant. I had some pesto in the fridge too, so this recipe was perfect. The eggplant was tender and flavorful, and the pesto added a nice touch of richness. I served it with a side of grilled chicken and
Ahmadsaqr 2012
[email protected]I love eggplant and pesto, so I knew I would enjoy this dish. I was not disappointed! The eggplant was roasted to perfection and the pesto was creamy and flavorful. I served it with a side of quinoa and it was a delicious and satisfying meal.
Kyazze Mahad
[email protected]Easy to make and delicious! I used store-bought pesto to save time, and it still turned out great. The eggplant was perfectly tender and the pesto added a wonderful flavor. Served it with a side of roasted potatoes and it was a complete meal.
Wisdom Dave
[email protected]Yum! This dish was a hit at our dinner party last night. The combination of eggplant, pesto, and tomatoes was a winner. I especially liked the crispy roasted eggplant slices. Will definitely make this again.
Sharry Ch
[email protected]This eggplant with pesto dish was a delightful culinary experience. The flavors of the roasted eggplant, creamy pesto, and tangy tomatoes harmonized perfectly, creating a symphony of taste in my mouth. The eggplant was tender and succulent, while the