Best Eggplant Aubergine Pesto Recipes

Cheesy Eggplant (Aubergine) Pesto Stacks image

Provided by FlemishMinx

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb eggplant
2 teaspoons salt
4 tablespoons pesto sauce
4 ounces grated mozzarella cheese (about 1 cup)
4 tablespoons grated fresh parmesan cheese or 4 tablespoons romano cheese

Steps:

Pre-heat oven at 375°F, and oil a shallow baking pan.
Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
Arrange in one layer on paper towels.
Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
Let eggplant stand 30 minutes.
Rinse salt off, and pat dry with paper toweling.
Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

Eggplant (Aubergine) Mushroom Feta Pesto Pizza image

Provided by Julesong

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large thin prepared pizza crust (like Boboli)
1 teaspoon olive oil
3 tablespoons prepared pesto sauce
1 1/2 cups peeled and sliced eggplants, in pieces about 1/4 inch thick
2 cups thinly-sliced mushrooms
1 1/4 cups crumbled feta cheese
salt & freshly ground black pepper, to taste
red pepper flakes, for garnish (optional)

Steps:

Place the oven rack on the middle rung; preheat oven to 450 degrees F.
If your pizza crust is unbaked, pre-bake it for 5 minutes.
Combine the olive oil and pesto, then spread crust with the mixture.
Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
Season the pizza with salt and freshly ground pepper, to taste.
Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".

Eggplant (Aubergine) Pesto Recipe image

Provided by Poppy

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

2 medium eggplants
1/2 bunch basil
1 1/2 teaspoons Dijon mustard
1 lemon, juiced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 pinch black pepper
1 garlic clove, crushed
1/2 cup virgin olive oil

Steps:

Lay eggplant on open flames and char until the skin is toasted.
Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor.
Take off stem of eggplant and discard.
Place eggplant in food processor with the remaining ingredients and blend until smooth.
Great on fish, bread and vegetables.