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
TRENETTE WITH EGGPLANT AND BASIL PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
- In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
- Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.
- Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using.
EGGPLANT, TOMATO, AND PESTO STACK
Provided by Andrea Bemis
Categories Cheese Tomato Appetizer Side Bake Vegetarian Mozzarella Basil Eggplant Summer Healthy Self Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- In a food processor, pulse 1/2 cup walnuts until finely chopped. Add 2 cups basil and garlic, and pulse while slowly adding 1/2 cup oil, scraping down sides as needed until smooth, about 1 minute. Add Parmesan; season with salt and black pepper; process until pesto is well combined. Heat oven to 400°F. Brush eggplant slices with remaining 1 1/2 tablespoons oil and sprinkle with sea salt; roast on a baking sheet, turning once, until tender and golden, 20 minutes. Top each with 1 tablespoon pesto. Alternately layer 2 eggplant slices, 2 tomato slices and 1 slice mozzarella. (Refrigerate any remaining pesto for another use.) Divide balsamic vinegar, remaining 2 tablespoons walnuts and basil leaves among stacks.
BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA
This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.
Provided by Penny Stettinius
Categories Cheese
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
- Pat the slices dry.
- Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
- Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
- Salt and pepper liberally.
- Stir in the wine and chicken broth and reduce to about 1/2 Cup.
- Stir in pesto and tomato paste and remove from the heat.
- In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
- Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
- Top with the remaining cheese.
- Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.
PASTA WITH EGGPLANT AND BASIL PESTO
To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using
Provided by Phil Franco
Categories European
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.
- For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
- In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
- Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.
Nutrition Facts : Calories 1065.7, Fat 64.6, SaturatedFat 11.9, Cholesterol 22, Sodium 684.8, Carbohydrate 96.2, Fiber 9, Sugar 6.9, Protein 27.8
GRILLED ZUCCHINI AND EGGPLANT CASSEROLE WITH PISTACHIO PESTO
This casserole is a grilled take on ratatouille.
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat.
- Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place everything on the grill and cook until just seared, about 2 minutes per side. Place the bell peppers and tomatoes in a large baking dish. Bake until blistered, about 10 minutes. When cool enough to handle, dice all the vegetables and add to a medium (10- to 12-inch) cast-iron casserole dish. Set aside.
- Add the garlic, pistachios and basil to a food processor. Turn on and drizzle in 2 ounces olive oil. Season with salt and pepper. Add 3 ounces olive oil and the cheese. Taste for seasoning and texture. Top the eggplant with the pesto and grate the Parmesan over the top.
- Place the casserole in the oven and bake for 20 minutes.
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- Preheat the oven to 350˚F and line a baking sheet with parchment paper. Slice the tomatoes in half and arrange on the baking sheet, cut side facing up. Drizzle with olive oil, and lightly sprinkle with salt and pepper. Roast for one hour.
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- Preheat the oven to 425 degrees F. Place the eggplant slices in a single layer on a parchment lined baking sheet and season them with salt, pepper, oregano and a drizzle of olive oil.
- Cover the baking sheet with foil entirely and place in the oven to cook for 15-20 mins (depending on the thickness of your eggplant slices).
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- Heat the oven to 450°. In a large nonstick frying pan, heat 2 1/2 tablespoons of the oil over moderately high heat. Season the eggplant with the salt. Fry one-third of the eggplant, turning, until golden, about 10 minutes. Remove. Repeat in two more batches with the remaining oil, using more if needed, and the eggplant.
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