Recipe: Eggplant With Pesto [edit]

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Yield: 2 servings

[edit] Ingredients

1

large eggplant

½

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

[edit] Preparation

Step 1

Whiz the basil leaves in a blender or food processor until chopped fine

Step 2

Add the garlic, salt and oil and blend until well incorporated

Step 3

Pour into a bowl and beat in the parmesan cheese by hand for best texture

Step 4

Add the pine nuts and stir

Step 5

Preheat oven to 375

Step 6

Wash, cut the ends and stem off a medium to large eggplant, slice lengthwise into pieces of similar width

Step 7

Place into a microwave and oven safe dish, brush very lightly with pesto

Step 8

Cover with lid or plastic wrap and microwave on high 3-4 minutes or until eggplant is softening but not mushy

Step 9

Drain accumulated liquid from dish

Step 10

Brush eggplant slices again with pesto, using more than previously and covering all surfaces

Step 11

Bake uncovered at 375 to heat through and slightly brown the top, approximately ten minutes

[edit] About Eggplant With Pesto

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

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