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Sunday, March 3, 2024
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HomeEggplant With Pesto

Eggplant With Pesto

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

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
Credit: Foodista

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