Photo: Joseph Gonzalez
Polenta with Eggplant Pesto
10 ingredients
openrecipes
Make a double batch of eggplant pesto and serve on crostini—you will have two appetizers in one. To make the crostini, preheat an oven to 350°F. Arrange 1/2-inch-thick baguette slices on a baking sheet and brush lightly with olive oil. Season with salt and pepper. Bake until golden, 10 to 15 minutes.
Estimated Nutrition (whole recipe, rough)
469
Calories
12g
Protein
42g
Fat
15g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| 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 large eggplant, about 1 1/4 lb., peeled, quartered lengthwise and cut into 2-inch pieces
- 2 Tbs. plus 1/3 cup olive oil
- Salt, to taste, plus 1/2 tsp.
- Freshly ground pepper, to taste
- 2 garlic cloves, finely chopped
- 2 Tbs. pine nuts
- 1 cup fresh basil leaves
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 Tbs. canola oil
- 2 tubes (each about 17 oz.) precooked polenta, ends trimmed and tubes cut into 20 slices total
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes