Eggplant With Pesto

Ingredients

1/2 cup good quality olive oil

2 cups fresh basil leaves

1 cloves garlic, minced or put through a garlic press

cup reggiano parmesan cheese, grated

2 teaspoons pine nuts

Salt to taste

Whiz the basil leaves in a blender or food processor until chopped fine

Add the garlic, salt and oil and blend until well incorporated

Pour into a bowl and beat in the parmesan cheese by hand for best texture

Add the pine nuts and stir

Wash, cut the ends and stem off a medium to large eggplant, slice lengthwise into pieces of similar width

Place into a microwave and oven safe dish, brush very lightly with pesto

Cover with lid or plastic wrap and microwave on high 3-4 minutes or until eggplant is softening but not mushy

Drain accumulated liquid from dish

Brush eggplant slices again with pesto, using more than previously and covering all surfaces

Bake uncovered at 375 to heat through and slightly brown the top, approximately ten minutes

Steps 1-4 can be done in the blender to save time.

2.0 servings

Friday, December 10, 2010 - 1:02am