Reviewed: Mar. 17, 2012

I love basil/pesto. I love eggplant. 'Just didn't seem to go together for me in this dish. 'Wish it did!

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

Simple and delicious , my friends loved it. good eggplant recipes are hard to come by so I decided to become a member to show my appreciation for this recipe. only changes made as other reviewers suggested - salt eggplant for 30mins wash and pat dry, heat in 400f for 20mins, used store bought pesto and crushed some pine-nuts on top.

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cookingfool

Reviewed: Oct. 25, 2011

Fantastic! Having little experience with preparing eggplant, I was pleasantly surprised at how tasty it was. I paired the eggplant with egg noodles (covered in the extra pesto)and also some cherry tomatoes that were sauteed in the same oil with the eggplant. I'll definitely be making this dish again!

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2 users found this review helpful

Reviewer:

Kristy Lee

Reviewed: Sep. 19, 2011

This was delicious. I followed the recipe exactly and the eggplant did not get tender enough with the time given. I will definitely make this again and make sure I fry it until it's really soft. I served it with polenta - really went well together.

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FIVEINKENYA

Reviewed: Jul. 13, 2011

Really tasty. I used Japanese eggplant because that is what is in my garden. I sliced them in half lengthwise and baked them skin side up on a cookie sheet sprayed with Pam until they were soft at 350. I then spread with pesto and broiled briefly. I think the Japanese eggplant have a milder flavor and thinner skin. We had one eggplant per person.

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8 users found this review helpful

Reviewer:

Momma Cooks

Cooking Level: Expert

Home Town: Richmond, Virginia, USA

Reviewed: Aug. 30, 2010

Delicious! I found that 1 eggplant was enough for 2 people, and maybe next time I'll bake the eggplant instead of frying (just to cut back on the oil). But I loved this recipes!!

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3 users found this review helpful

Reviewer:

Jackie

Cooking Level: Intermediate

Living In: Shelton, Connecticut, USA

Reviewed: Aug. 3, 2010

As impressive looking as it is delicious. I served with fish and a tomato/onion salad. Had some pesto on hand and may have used a bit more than recipe. We have small eggplants in our garden and will have this meal again!

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5 users found this review helpful

Reviewer:

Queen P

Reviewed: Apr. 23, 2010

5 stars. Excellent and quick and easy. Very tasty.

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5 users found this review helpful

Reviewer:

JDawnP

Cooking Level: Expert

Home Town: Canterbury, Kent, England, U.K.

Reviewed: Apr. 19, 2010

Really excellent, and very easy to do too. No changes required. As usual, Sonya Jane, your recipes are simple, and delicious. Thanks for this!

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12 users found this review helpful

Reviewer:

Swiss Phil

Cooking Level: Expert

Living In: Bern, Bern, Switzerland

Reviewed: Apr. 16, 2010

All in all it was very very good but baked on 400 for 20 minutes to avoid smoke and fire. thanks sonya for clarification. I STATED IT WAS GOOD-Very good. thank you

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10 users found this review helpful