Recipe by Sonya Jane
"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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olive oil, for frying
eggplants, halved lengthwise
salt and ground black pepper to taste
fresh basil leaves
freshly grated Parmesan cheese
extra-virgin olive oil, for pesto
Really excellent, and very easy to do too. No changes required. As usual, Sonya Jane, your recipes are simple, and delicious. Thanks for this!
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 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.
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 will have this meal again!
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 cherry tomatoes that were sauteed in the same oil with the eggplant. I'll definitely be making this dish again!
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplants With Pesto
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 663
** Calories from Fat: 490
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