Eggplants With Pesto Recipe -
Eggplants With Pesto Recipe
  • READY IN 35 mins

Eggplants With Pesto

Recipe by  

"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 Edit and Save

Original recipe makes 4 eggplant halves Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  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.
Kitchen-Friendly View


  • 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 More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Apr 19, 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

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.

Apr 19, 2010

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.

Aug 04, 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!

Apr 23, 2010

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

Aug 31, 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!!

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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  • Calories
  • 663 kcal
  • 33%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 54.4 g
  • 84%
  • Fiber
  • 23.5 g
  • 94%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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