Eggplants With Pesto Recipes

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TRENETTE WITH EGGPLANT AND BASIL PESTO



Trenette with Eggplant and Basil Pesto image

Provided by Giada De Laurentiis

Categories     main-dish

Time 44m

Yield 4 to 6 servings

Number Of Ingredients 12

2 packed cups fresh basil leaves
1/4 cup toasted pine nuts (see Cook's Note)
1 clove garlic
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
2/3 cup extra-virgin olive oil
1/2 cup (1 1/2 ounces) grated Parmesan
1 pound trenette or other short-cut pasta
1/2 cup (1 1/2 ounces) grated Parmesan, plus 1/2 cup
1/4 cup extra-virgin olive oil
1 (1 1/2 pounds) medium eggplant, cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper

Steps:

  • For the pesto: In a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until finely chopped. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper, to taste. Set aside.
  • For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Put the pasta into a large serving bowl and add 1/2 cup of the Parmesan. Toss until coated.
  • In a large, nonstick skillet, heat the oil over medium-high heat. Add the eggplant and season with salt and pepper, to taste. Cook, stirring frequently, until the eggplant turns golden brown, about 8 minutes. Remove the pan from the heat and cool slightly. Add the pesto and toss until the eggplant is coated.
  • Add the eggplant mixture to the serving bowl with the pasta and toss until all of the ingredients are coated. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the remaining cheese and serve.
  • Cook's Note: To toast the pine nuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 5 to 6 minutes. Cool completely before using.

TWICE-COOKED EGGPLANT WITH CILANTRO-SESAME PESTO



Twice-Cooked Eggplant with Cilantro-Sesame Pesto image

When people say that they don't like eggplant, I tell them they just haven't tried my eggplant. Eggplant chunks are first roasted for a lightly caramelized flavor, then finished in a wok with a myriad of Asian flavors. Dark purple globe eggplant works well here, but the narrow Japanese variety is my preference because it is sweeter.

Provided by Chris Santos

Time 2h

Yield 4 servings

Number Of Ingredients 18

1 1/2 pounds Japanese eggplant, cut into 1-inch chunks
2 tablespoons canola or vegetable oil
Kosher salt and freshly ground black pepper
2 garlic cloves, crushed under a knife and peeled
2 cups packed fresh cilantro leaves
2 tablespoons fresh lemon juice
2 tablespoons Asian sesame oil
2 tablespoons sesame seeds, toasted (see Cook's Note)
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons mayonnaise, preferably Kewpie (see Chef Talk, below)
1 teaspoon sriracha
1 teaspoon fresh orange juice
1 teaspoon Japanese soy sauce
2 tablespoons canola or vegetable oil
2 tablespoons pine nuts, toasted (see Cook's Note)
2 tablespoons packed cilantro leaves
1 teaspoon sesame seeds, toasted (see Cook's Note)

Steps:

  • 1. To roast the eggplant: Position a rack in the center of the oven and preheat the oven to 425 degrees F.
  • 2. Toss the eggplant with the oil in a large bowl. Season with salt and pepper. Spread on an 18-by-13-inch half-sheet pan. Roast, stirring occasionally, until tender and lightly browned, about 15 minutes. Let cool completely. (The eggplant can be covered and stored at room temperature for up to 4 hours.)
  • 3. To make the pesto: With the machine running, drop the garlic through the feed tube of a processor to mince it. Add the cilantro, lemon juice, sesame oil, and sesame seeds and process until pureed. With the machine running, pour the olive oil through the feed tube to make a smooth sauce. Season to taste with salt and pepper. (The pesto can be covered tightly and stored at room temperature for up
  • to 4 hours.)
  • 4. To make the mayonnaise: Whisk all of the ingredients together in a small bowl. Set aside for up to 1 hour.
  • 5. To finish the eggplant: Heat a large wok or skillet over high heat. Add the oil and swirl the wok to coat the sides. Add the eggplant and spread it out in a single layer. Let cook until the underside is seared, about 1 minute. Stir-fry until hot, about 1 minute more. Remove the wok from the heat. Add 3 tablespoons of the pesto, the pine nuts, the cilantro leaves, and the sesame seeds. Transfer to a serving bowl, drizzle with the mayonnaise, and serve hot, with the remaining pesto passed on the side. (Leftover pesto is delicious stirred into plain steamed rice or used to flavor vinaigrette.)

EGGPLANTS WITH PESTO



Eggplants With Pesto image

I had a super dish once at a famous and trendy London restaurant back in the 80's - this is my interpretation. Serve with greens like spinach or a simple salad; arugula is stunning with this. This is enough for 2 as a main, although I have made 4 starters out of it before now. Any of the pesto left in the blender can be refrigerated for a couple of days and used as required.

Provided by Sonya Jane

Categories     Eggplant Recipes

Time 35m

Yield 2

Number Of Ingredients 8

½ cup olive oil, for frying
2 large eggplants, halved lengthwise
1 pinch salt and ground black pepper to taste
¼ cup fresh basil leaves
3 cloves garlic, minced
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
3 tablespoons extra-virgin olive oil, for pesto

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Heat 1/2 cup olive oil in a skillet over medium heat. While heating the oil, cut slits in a crisscross pattern in the 'meat' of the eggplant halves, being careful not to pierce the skin. This will allow the heat and oil to penetrate better. Lightly season the eggplant with salt and pepper; gently lay the eggplant halves into the hot oil, skin sides facing up, and fry until golden brown, about 10 minutes. Flip the eggplant halves and cook another 2 to 3 minutes. Remove and allow to drain on a plate lined with paper towels.
  • Make the pesto by blending the basil, garlic, pine nuts, Parmesan cheese, and about half of the extra-virgin olive oil in a blender on Low until smooth; slowly stream the remaining extra-virgin olive oil into the mixture as it blends.
  • Arrange the eggplant halves in a broiler pan with the skin sides down. Slather the pesto over the surface of the eggplant.
  • Cook the eggplants under the broiler until the pesto begins to bubble, 7 to 10 minutes.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 54.4 g, Fiber 23.5 g, Protein 11.3 g, SaturatedFat 8.3 g, Sodium 91.9 mg, Sugar 16.2 g

EGGPLANTS WITH PESTO



Eggplants With Pesto image

I had a super dish once at a famous and trendy London restaurant back in the 80's - this is my interpretation. Serve with greens like spinach or a simple salad; arugula is stunning with this. This is enough for 2 as a main, although I have made 4 starters out of it before now. Any of the pesto left in the blender can be refrigerated for a couple of days and used as required.

Provided by Sonya Jane

Categories     Eggplant Recipes

Time 35m

Yield 2

Number Of Ingredients 8

½ cup olive oil, for frying
2 large eggplants, halved lengthwise
1 pinch salt and ground black pepper to taste
¼ cup fresh basil leaves
3 cloves garlic, minced
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
3 tablespoons extra-virgin olive oil, for pesto

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Heat 1/2 cup olive oil in a skillet over medium heat. While heating the oil, cut slits in a crisscross pattern in the 'meat' of the eggplant halves, being careful not to pierce the skin. This will allow the heat and oil to penetrate better. Lightly season the eggplant with salt and pepper; gently lay the eggplant halves into the hot oil, skin sides facing up, and fry until golden brown, about 10 minutes. Flip the eggplant halves and cook another 2 to 3 minutes. Remove and allow to drain on a plate lined with paper towels.
  • Make the pesto by blending the basil, garlic, pine nuts, Parmesan cheese, and about half of the extra-virgin olive oil in a blender on Low until smooth; slowly stream the remaining extra-virgin olive oil into the mixture as it blends.
  • Arrange the eggplant halves in a broiler pan with the skin sides down. Slather the pesto over the surface of the eggplant.
  • Cook the eggplants under the broiler until the pesto begins to bubble, 7 to 10 minutes.

Nutrition Facts : Calories 662.5 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 54.4 g, Fiber 23.5 g, Protein 11.3 g, SaturatedFat 8.3 g, Sodium 91.9 mg, Sugar 16.2 g

BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA



Baked Eggplant With Pesto, Parmesan, and Mozzarella image

This tasty eggplant dish is the perfect side to a roasted chicken and a green salad with a lemon vinaigrette. You can either pre-grill the slices or broil them before putting the dish in the oven but either way, make sure the slices are partially cooked before baking. You may want to have a little extra wine/chicken broth mixture handy if the sauce gets too dry.

Provided by Penny Stettinius

Categories     Cheese

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 medium eggplants, sliced
3 tablespoons olive oil
1 large onion, chopped
2 -3 garlic cloves, minced
1 red bell pepper, chopped
1/2 cup pesto sauce, preferably homemade
3 tablespoons tomato paste
1/4 cup white wine
1/2 cup chicken broth
1/2 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350.
  • Salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors.
  • Pat the slices dry.
  • Grill the slices (I use a dry grill pan on the stove top but you could also broil) until soft but not all the way done.
  • Heat a skillet and add 2 TBS olive oil, Saute onion, garlic, and bellpepper until soft.
  • Salt and pepper liberally.
  • Stir in the wine and chicken broth and reduce to about 1/2 Cup.
  • Stir in pesto and tomato paste and remove from the heat.
  • In a casserole dish sprinkle the remaining 1 TBS olive oil and lay one layer of eggplant slices on top.
  • Spread 1/3 of the sauce on the eggplant and top with 1/3 of the cheese mixture. Repeat layers.
  • Top with the remaining cheese.
  • Bake for 30-45 minutes, or until cheese is browning and bubbly and eggplant slices are soft.

EGGPLANT LASAGNE WITH PARSLEY PESTO



Eggplant Lasagne with Parsley Pesto image

Categories     Herb     Pasta     Vegetable     Bake     Vegetarian     Parmesan     Ricotta     Eggplant     Fall     Hazelnut     Potluck     Parsley     Gourmet

Yield Makes 8 servings

Number Of Ingredients 25

For béchamel
1 garlic clove, minced
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups whole milk
1 Turkish or 1/2 California bay leaf
1 teaspoon salt
1/8 teaspoon white pepper
For pesto and ricotta mixture
1 1/3 cups hazelnuts (5 1/2 ounces), toasted and loose skins rubbed off in a kitchen towel
4 cups loosely packed fresh flat-leaf parsley leaves (from 3/4 lb)
3 ounces finely grated Parmigiano-Reggiano (1 1/2 cups)
2/3 cup plus 1/4 cup olive oil
2 garlic cloves, finely chopped
2 teaspoons salt
1 1/4 teaspoons black pepper
1 large egg
1 (15-ounce) container whole-milk ricotta
For lasagne
4 pounds medium eggplants (4), cut crosswise into 1/3-inch-thick slices
6 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon black pepper
9 (7- by 3 1/2-inch) oven-ready lasagne noodles (sometimes called "no-boil"; 6 oz)
1 1/2 ounces finely grated Parmigiano-Reggiano

Steps:

  • Make béchamel:
  • Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes. Whisk in salt and white pepper, then remove from heat and discard bay leaf. Cover surface of sauce with wax paper until ready to use.
  • Make pesto and ricotta mixture:
  • Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over lasagne.
  • Purée parsley, Parmigiano-Reggiano, 2/3 cup oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 minute.
  • Whisk egg in a bowl, then stir in ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well.
  • Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne.
  • Roast eggplant for lasagne:
  • Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Oil 2 large baking sheets.
  • Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper. Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total.
  • Assemble lasagne:
  • Put oven rack in middle position and reduce oven temperature to 425°F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish (3 quart) and line a larger shallow baking pan with foil.
  • Spread 1 cup béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining cup ricotta mixture over pasta, then spread ricotta with remaining cup béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle Parmigiano-Reggiano over eggplant and scatter with reserved chopped hazelnuts.
  • Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.
  • Serve lasagne drizzled with pesto.

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

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.

PESTO-EGGPLANT SANDWICHES



Pesto-Eggplant Sandwiches image

Dinner ready in just 20 minutes! Enjoy these crunchy eggplant sandwiches packed with pesto. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 10

4 slices (1/2 inch thick) unpeeled eggplant
1 egg, beaten
1/3 cup seasoned dry bread crumbs
2 tablespoons olive or vegetable oil
4 thin slices red onion
4 slices (1 ounce each) provolone cheese
2 tablespoons pesto
4 slices (1/2 inch thick) Italian bread, toasted
8 thin slices cucumber
4 thin slices tomato

Steps:

  • Dip eggplant slices into egg, then coat with bread crumbs. Heat oil in 10-inch skillet over medium heat. Cook eggplant in oil 3 to 4 minutes, turning once, until golden brown and crisp.
  • Top each eggplant slice with onion and cheese. Cover and cook 1 to 2 minutes or until cheese is melted.
  • Spread pesto on bread. Top with cucumber, tomato and eggplant.

Nutrition Facts : Calories 275, Carbohydrate 23 g, Cholesterol 75 mg, Fiber 3 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Open-faced Sandwich, Sodium 450 mg

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From fooddiez.com


ROASTED EGGPLANTS WITH MOZZARELLA AND PESTO - LITTLECUCUMBER
Cut in half the cherry tomatoes and place them on top of the eggplants. Roast the eggplants in the oven for 30 minutes at 180ºC. After that time add the pieces of mozzarella, and the Parmesan cheese on top and cook them in the oven for 15 more minutes or until the cheese has melted. Serve warm with pesto on top.
From littlecucumber.com


PESTO-EGGPLANT DIP RECIPE | MYRECIPES
Step 1. Rinse eggplant; trim and discard stem end. Rinse and core tomato. Cut both into 1/2-inch slices. Brush both sides of each slice with olive oil. Advertisement. Step 2. Place eggplant and tomato slices in a single layer on two baking sheets. Broil 6 inches from heat (one sheet at a time), turning slices with a wide spatula, until eggplant ...
From myrecipes.com


EGGPLANT PARMIGIANA CASSEROLE WITH PESTO - VEGETARIAN
2014-07-17 Preheat the oven to 400˚F. Arrange the eggplant, tomato sauce and remaining cheese in layers as in a lasagna, spreading a thin layer of tomato sauce on the bottom of a 8 ½" X 12" or 9" X 13" baking pan. Next arrange a layer of eggplant parmesan slices and sprinkle with ⅓ of the remaining cheese. Repeat the order, starting with half of the ...
From thewimpyvegetarian.com


FARRO & EGGPLANT WITH SUN-DRIED TOMATO PESTO - DELICIOUS EVERYDAY
2020-05-29 Combine sun dried tomatoes, walnuts, parsley, garlic, olive oil, salt, and lemon juice in a food processor to form the sun dried tomato pesto. Fry eggplant slices for 3-5 minutes per side, until golden brown. Combine the farro, sun dried tomato pesto, and eggplant. Serve warm or cold. Scroll down for the full printable recipe with measurements ...
From deliciouseveryday.com


THE BEST RECIPES: EGGPLANTS WITH PESTO
2020-04-17 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Heat 1/2 cup olive oil in a skillet over medium heat. While heating the oil, cut slits in a crisscross pattern in the 'meat' of the eggplant halves, being careful not to pierce the skin.
From recipes4bestrecipes.blogspot.com


EGGPLANT, MOZZARELLA AND PESTO GRATINS - FARM FLAVOR RECIPE
Add more butter and oil and cook the rest of the eggplant. Allow eggplant to drain on paper towel. Preheat oven to 350 degrees. Place four slices of eggplant on baking sheet. Top each with ¼ cup marinara, three slices mozzarella cheese, 1 tablespoon pesto and 1 tablespoon Parmesan cheese. Top with remaining eggplant slices.
From farmflavor.com


EGGPLANT PARM STEAKS AND TOMATO SAUCE WITH PESTO RECIPE
Make the eggplant: Trim the tops and bottoms of the eggplants and slice them into ⅓-½ inch planks lengthwise. Salt both sides of the planks or steaks. Drain them on dish towels for 30 minutes. Press out excess moisture. Set up frying station in shallow dishes: flour; beaten eggs with salt and pepper; and breadcrumbs tossed with lemon zest ...
From rachaelrayshow.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


PESTO STUFFED EGGPLANT - FLYPEACHPIE
2019-01-13 Preheat your oven to 375 F. Wash eggplants and slice them in half. Place in a lightly greased baking dish. Use a spoon to scoop out the middle of the eggplant halfs and create a center crater. Dice up the eggplant you scoop out …
From flypeachpie.com


SICILIAN PESTO AND GRILLED EGGPLANT RECIPE | GOOD FOOD
1. Place herbs, almonds, garlic and chilli in a food processor and pulse to a fine crumb. 2. Add cheeses then add enough oil to make a smooth, thick sauce. 3. Slice eggplants in half lengthways, then each half into 4 long wedges. 4. Sprinkle salt over eggplant and leave for 15 minutes, then rinse and dry.
From goodfood.com.au


EGGPLANT TOASTS – TOASTED EGGPLANTS WITH PESTO, PICKLES AND CHEESE
2018-04-05 Home » Appetizers/Snack » Eggplant Toasts – Toasted Eggplants with pesto, pickles and cheese. Eggplant Toasts – Toasted Eggplants with pesto, pickles and cheese . Apr 5, 2018 · Modified: Dec 21, 2020 by Priya_Srinivasan · While deciding what to cook for E, only choice that popped in my head was Eggless and some bake! Now i didn’t want to post a bake …
From icampinmykitchen.com


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