Eggplant Aubergine Pesto Recipes

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS

Cheesy Eggplant (Aubergine) Pesto Stacks image

I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.

Provided by FlemishMinx

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb eggplant
2 teaspoons salt
4 tablespoons pesto sauce
4 ounces grated mozzarella cheese (about 1 cup)
4 tablespoons grated fresh parmesan cheese or 4 tablespoons romano cheese

Steps:

Pre-heat oven at 375°F, and oil a shallow baking pan.
Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
Arrange in one layer on paper towels.
Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
Let eggplant stand 30 minutes.
Rinse salt off, and pat dry with paper toweling.
Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

EGGPLANT (AUBERGINE) PESTO RECIPE

Eggplant (Aubergine) Pesto Recipe image

Make and share this Eggplant (Aubergine) Pesto Recipe recipe from Food.com.

Provided by Poppy

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 medium eggplants
1/2 bunch basil
1 1/2 teaspoons Dijon mustard
1 lemon, juiced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 pinch black pepper
1 garlic clove, crushed
1/2 cup virgin olive oil

Steps:

Lay eggplant on open flames and char until the skin is toasted.
Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor.
Take off stem of eggplant and discard.
Place eggplant in food processor with the remaining ingredients and blend until smooth.
Great on fish, bread and vegetables.

EGGPLANT, MOZZARELLA, AND PESTO GRATINS

Eggplant, Mozzarella, and Pesto Gratins image

Categories Side Bake Vegetarian Mozzarella Basil Eggplant Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 (main-course) servings

Number Of Ingredients 13

Ingredients

1/4 cup plus 6 tablespoons (about) olive oil
1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices
1 pound plum tomatoes
1/2 onion, diced
1 carrot, peeled, diced
2 garlic cloves, minced
4 thyme sprigs
2 tablespoons water
1 bay leaf
1/2 bunch fresh basil, stemmed, torn into pieces (about 2 ounces)
1 tablespoon pine nuts, toasted
1 tablespoon plus 1 cup grated Parmesan cheese
2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices

Steps:

Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Working in batches, add eggplant to oil and sauté until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Transfer eggplant to paper-towel-lined plate to drain. Sprinkle with salt and pepper.
Cook tomatoes in boiling water for 1 1/2 minutes. Peel, seed, and chop into 1/2-inch pieces. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Add onion, carrot, and half of garlic; sauté 5 minutes. Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes. Discard bay leaf. Season tomato mixture to taste with salt and pepper.
Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree. Set pesto aside.
Preheat oven to 350°F. Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet. Place 2 slices eggplant in 1 prepared dish. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese. Repeat layering of remaining ingredients in 3 gratin dishes. Bake until heated through, about 8 minutes. Preheat broiler. Broil until cheese bubbles, about 3 minutes. Serve hot.

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