Eggplants With Pesto Recipe

Recipesfull introduces to you: Popular Recipes. (Eggplants With Pesto Recipe). 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.

Brief

Prep 15 mins

Cook: 20 mins

Total: 35 mins

Servings: 2

Yield: 4 eggplant halves

Eggplants With Pesto Recipe

Ingredients

½ cup olive oil

for frying

2 large eggplants

halved lengthwise

1 pinch salt and ground black pepper to taste

¼ cup fresh basil leaves

3 cloves garlic

minced

2 tablespoons pine nuts

2 tablespoons freshly grated Parmesan cheese

3 tablespoons extra-virgin olive oil

for pesto

World Cuisine

Directions

Step 1

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.

Step 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.

Step 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.

Step 4

Arrange the eggplant halves in a broiler pan with the skin sides down. Slather the pesto over the surface of the eggplant.

Step 5

Cook the eggplants under the broiler until the pesto begins to bubble 7 to 10 minutes.

Nutritional Information

Eggplants With Pesto Recipe

Servings Per Recipe:2

Calories: 662.5

% Daily Value *

Protein: 11.3g 23%

Carbohydrates: 41.9g 14%

Dietary Fiber: 23.5g 94%

Sugars: 16.2g

Fat: 54.4g 84%

Saturated Fat: 8.3g 42%

Cholesterol: 4.4mg 2%

Vitamin A Iu: 486.1IU 10%

Niacin Equivalents: 6.7mg 52%

Vitamin B6: 0.6mg 41%

Vitamin C: 17.5mg 29%

Folate: 158.9mcg 40%

Calcium: 136.7mg 14%

Iron: 2.9mg 16%

Magnesium: 121.8mg 44%

Potassium: 1657.9mg 46%

Sodium: 91.9mg 4%

Thiamin: 0.4mg 44%

Calories From Fat: 489.5

*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.