Grilled Eggplant with Pesto Sauce

More sharing options

Share on Twitter

4 of 5 (1)

Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Grilled Eggplant with Pesto Sauce calories by ingredient

Introduction

Even my husband who abhors eggplant enjoys this recipe. The pesto is very easy to make, and a big hit, too. Even my husband who abhors eggplant enjoys this recipe. The pesto is very easy to make, and a big hit, too.

Minutes to Prepare: 45

Minutes to Cook: 10

Number of Servings: 8

Ingredients

2 large eggplants

3 tbsp olive oil

1 tsp sesame oil

salt

pepper

Pesto:

1 clove garlic

1/4 cup pine nuts

1/4 cup fresh basil leaves

2 tbsp shredded Parmesan cheese

6 tbsp olive oil

salt and pepper to taste

Directions

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.