Ingredients with Measurements:
- 2 medium-sized eggplants, sliced into 1/2 inch rounds
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Special equipment needed:
- Grill pan or outdoor grill
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant slices for 3-4 minutes on each side, or until tender and lightly charred. Set aside.
4. In a food processor or blender, combine the basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil. Pulse until smooth.
5. Season the pesto with salt and pepper to taste.
6. Serve the grilled eggplant slices with the basil pesto on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill pan or outdoor grill: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 22g
- Carbohydrates: 11g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- Pine nuts can be substituted with walnuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add grilled cherry tomatoes or roasted red peppers on top of the eggplant slices.
- Use a different type of pesto, such as sun-dried tomato or roasted garlic pesto.
Tips and tricks:
- Make sure to brush both sides of the eggplant slices with olive oil to prevent sticking to the grill.
- Don't overcook the eggplant slices, as they can become mushy.
- Toast the pine nuts in a dry skillet for a few minutes before adding them to the pesto for extra flavor.
Storage instructions:
- Store any leftover grilled eggplant and basil pesto separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the grilled eggplant slices in the oven or microwave until heated through.
- The basil pesto can be served cold or at room temperature.
Presentation ideas:
- Arrange the grilled eggplant slices on a platter and drizzle the basil pesto on top.
- Garnish with fresh basil leaves or chopped pine nuts.
Pairings:
- Serve with a side of crusty bread or a mixed green salad.
Suggested side dishes:
- Grilled zucchini or squash
- Roasted potatoes or sweet potatoes
- Quinoa or couscous salad
Troubleshooting advice:
- If the eggplant slices are sticking to the grill, brush them with more olive oil.
- If the basil pesto is too thick, add more olive oil or a splash of water to thin it out.
Food safety advice:
- Make sure to wash the eggplants thoroughly before slicing and grilling.
- Store any leftover food in the refrigerator within 2 hours of cooking.
Food history:
- Eggplant is a staple in Mediterranean cuisine and has been cultivated for thousands of years.
- Pesto originated in Genoa, Italy, and traditionally includes basil, pine nuts, Parmesan cheese, garlic, and olive oil.
Flavor profiles:
- The grilled eggplant has a smoky and slightly sweet flavor, while the basil pesto is fresh and herbaceous.
Serving suggestions:
- Serve as an appetizer or side dish for a summer barbecue or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian