Grilled Eggplant with Pesto Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 large eggplants3 tbsp olive oil1 tsp sesame oilsaltpepperPesto:1 clove garlic1/4 cup pine nuts1/4 cup fresh basil leaves2 tbsp shredded Parmesan cheese6 tbsp olive oilsalt and pepper to taste
Remove the stalks from each eggplant, then cut them lengthwise into 6 thin slices (1/2 inch). Lay the eggplant slices on a plate or board and sprinkle them liberally with salt to remove the bitter juices. Set aside until required.
Meanwhile, prepare the baste. Combine the olive and sesame oils, season with pepper and set aside.
To make the pesto, put the garlic, pine nuts, basil and cheese in a food processor until finely chopped. With the machine running, gradually add the oil in a thin stream. Season to taste.
Rinse the eggplant slices and pat them dry on absorbent paper towels. Baste with oil mixture and broil over hot coals for about 10 minutes, turning once. The eggplant should be golden and tender.
Transfer the warm eggplant slices to warm individual serving plates and serve immediately with the pesto.
Number of Servings: 8
Recipe submitted by SparkPeople user HELLOWORLD.
Meanwhile, prepare the baste. Combine the olive and sesame oils, season with pepper and set aside.
To make the pesto, put the garlic, pine nuts, basil and cheese in a food processor until finely chopped. With the machine running, gradually add the oil in a thin stream. Season to taste.
Rinse the eggplant slices and pat them dry on absorbent paper towels. Baste with oil mixture and broil over hot coals for about 10 minutes, turning once. The eggplant should be golden and tender.
Transfer the warm eggplant slices to warm individual serving plates and serve immediately with the pesto.
Number of Servings: 8
Recipe submitted by SparkPeople user HELLOWORLD.
Nutritional Info Amount Per Serving
- Calories: 205.3
- Total Fat: 19.2 g
- Cholesterol: 0.9 mg
- Sodium: 811.2 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 2.5 g
- Protein: 1.9 g
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