Eggplant With Pesto


Photo: Barnaby Dorfman

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Steps 1-4 can be done in the blender to save time.

Tags:

Italian
vegetable

Yield:

2.0 servings

Added:

December 10, 2010

Creator:

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Ingredients

1 large eggplant
1/2 cup good quality olive oil
2 cups fresh basil leaves
1 cloves garlic, minced or put through a garlic press
cup reggiano parmesan cheese, grated
2 teaspoons pine nuts
Salt to taste

Preparation

1
Whiz the basil leaves in a blender or food processor until chopped fine
2
Add the garlic, salt and oil and blend until well incorporated
3
Pour into a bowl and beat in the parmesan cheese by hand for best texture
4
Add the pine nuts and stir
5
Preheat oven to 375
6
Wash, cut the ends and stem off a medium to large eggplant, slice lengthwise into pieces of similar width
7
Place into a microwave and oven safe dish, brush very lightly with pesto
8
Cover with lid or plastic wrap and microwave on high 3-4 minutes or until eggplant is softening but not mushy
9
Drain accumulated liquid from dish
10
Brush eggplant slices again with pesto, using more than previously and covering all surfaces
11
Bake uncovered at 375 to heat through and slightly brown the top, approximately ten minutes

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