Even towards the end of summer, there’s lots of fresh basil around in every farmer’s market and greengrocer. Naturally, this brings pesto to mind. It happens we also had this beautiful eggplant fresh from a garden. So I got the bright idea of creating a Pesto Eggplant recipe. The result was nothing less than fabulous; and the recipe is given below. With some crusty bead and a good white wine, or light red (like a Bardolino, Gamay, or Valpolicella), this dish is a winner. You can also serve it over your favorite grain (like rise or couscous), or even over pasta. You won’t be disappointed.
1 large eggplant (about 1½ pounds), washed, peeled and sliced into ½-inch rounds
3 tablespoons olive oil
Salt and ground black pepper to taste
1 tablespoons fresh leaf oregano, chopped, or 1 teaspoon dried
4 cups fresh basil leaves, rinsed
3 cloves garlic, peeled
½ cup pine nuts (or walnuts)
½ to 1 cup olive oil
1 cup grated Parmesan cheese
freshly ground black pepper to taste
- Drizzle olive oil over eggplant slices. Season with salt, pepper and oregano
- Arrange eggplant slices in large greased baking pan or dish (we prefer cast-iron). Note: If the dish or pan is not large enough, you may have to layer eggplant slices on dish to accommodate all.
- Bake until tender, about 35 minutes. Top with pesto and bake 5 minutes more.
Yield: 4 servings.