EGGPLANTS WITH PESTO
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.
Provided by Sonya Jane
Categories World Cuisine Recipes European UK and Ireland English
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- 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.
- 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.
- Arrange the eggplant halves in a broiler pan with the skin sides down. Slather the pesto over the surface of the eggplant.
- Cook the eggplants under the broiler until the pesto begins to bubble, 7 to 10 minutes.
Nutrition Facts : Calories 662.5 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 54.4 g, Fiber 23.5 g, Protein 11.3 g, SaturatedFat 8.3 g, Sodium 91.9 mg, Sugar 16.2 g
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