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Pesto glazed eggplant

Method

  • Preheat oven to 220° C fan forced (240°C normal).
  • Cut the eggplant in half lengthways and then cut the flesh in a diamond pattern. Spray with oil, season and cook in the oven until tender, skin side down.
  • To make the pesto, process the pine nuts, garlic and basil until well combined.
  • Then pour in ½ cup oil, little by little, continually processing to reach the right consistency.
  • Transfer the mixture to a bowl and add the parmesan. Mix well and taste for seasoning.
  • Then smear a decent amount of the pesto on the eggplant and cook under the overhead grill until it bubbles and browns.
  • Dress the salad leaves with oil, seasonings and lemon juice to taste
  • Sprinkle the eggplant with a little more parmesan and oil and serve on individual plates with the salad on the side.

 

Ingredients

  • 1 eggplant
  • olive oil spray
  • sea salt & freshly ground pepper
  • a good handful of pine nuts, dry roasted
  • 3 garlic cloves, crushed
  • 1 bunch fresh basil leaves
  • good olive oil
  • ¼ cup freshly grated parmesan
  • a good handful of baby cos leaves
  • juice of ½ lemon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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