Eggplants With Pesto

Eggplants With Pesto

17
Sonya Jane 20

"I had a super dish once at a famous and trendy London restaurant back in the 80's - this is my interpretation. Serve with greens like spinach or a simple salad; arugula is stunning with this. This is enough for 2 as a main, although I have made 4 starters out of it before now. Any of the pesto left in the blender can be refrigerated for a couple of days and used as required."
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Ingredients

35 m servings 663 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 663 kcal
  • 33%
  • Fat:
  • 54.4 g
  • 84%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 92 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  2. Heat 1/2 cup olive oil in a skillet over medium heat. While heating the oil, cut slits in a crisscross pattern in the 'meat' of the eggplant halves, being careful not to pierce the skin. This will allow the heat and oil to penetrate better. Lightly season the eggplant with salt and pepper; gently lay the eggplant halves into the hot oil, skin sides facing up, and fry until golden brown, about 10 minutes. Flip the eggplant halves and cook another 2 to 3 minutes. Remove and allow to drain on a plate lined with paper towels.
  3. Make the pesto by blending the basil, garlic, pine nuts, Parmesan cheese, and about half of the extra-virgin olive oil in a blender on Low until smooth; slowly stream the remaining extra-virgin olive oil into the mixture as it blends.
  4. Arrange the eggplant halves in a broiler pan with the skin sides down. Slather the pesto over the surface of the eggplant.
  5. Cook the eggplants under the broiler until the pesto begins to bubble, 7 to 10 minutes.

Footnotes

  • Cook's Note
  • Be sure to remove the pesto-topped eggplant from the broiler just as the pesto starts to bubble! It will turn bitter if broiled too long.

Reviews

17
  1. 19 Ratings

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Most helpful positive review

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

Most helpful critical review

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

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

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 sof...

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

This is wonderful with broiled lamb chops. If you don't like lamb it is also is great with a nice steak and an herb salad with feta cheese. This is really nice and wonderful for summer.

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...

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

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!!

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 cher...

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