Eggplant With Pesto
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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

About


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