Photo: Joseph Gonzalez
Eggplants With Pesto
8 ingredients
15 min + 20 min
4 eggplant halves
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
466
Calories
15g
Protein
40g
Fat
16g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup olive oil, for frying
- 2 large eggplants, halved lengthwise
- 1 pinch salt and ground black pepper to taste
- 1/4 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes