Recipe: Eggplant With Pesto [edit]

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Edited by: Helen Pitlick, Aaron Krill, The Duo Dishes, Alisa Escanlar, Barnaby Dorfman, Nithya Das, BeansyLovesCake, Colin M. Saunders

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Tags: Italian, Vegetable

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
⅓	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