TRENETTE WITH EGGPLANT AND BASIL PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
BAGUETTE SANDWICH WITH ROASTED EGGPLANT, TOMATOES AND PESTO
Make and share this Baguette Sandwich With Roasted Eggplant, Tomatoes and Pesto recipe from Food.com.
Provided by anidifrancofan
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Toss eggplant slices with olive oil, garlic, 1/4 teaspoon salt and a few pinches pepper.
- Lay eggplant on baking sheet and bake for 20 minutes.
- Remove from oven and brush with the balsamic vinegar.
- Cut baguette in half lengthwise and hollow out the center.
- Brush both sides generously with pesto, then lay eggplant in bottom in overlapping slices.
- Follow with an overlapping layer of tomatoes and sprinkle them lightly with salt and pepper.
- Place the cheese on top and follow with the lettuce.
- Place the top of the baguette on the sandwich and slice diagonally into 4 sandwiches.
Nutrition Facts : Calories 201.6, Fat 8.8, SaturatedFat 5.1, Cholesterol 19.7, Sodium 343.3, Carbohydrate 21.1, Fiber 6, Sugar 6, Protein 11.4
BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA
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
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.
BLACK OLIVE PESTO
Make and share this Black Olive Pesto recipe from Food.com.
Provided by English_Rose
Categories Spreads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the garlic, and herbs in a food processor and blend until finely chopped.
- Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
- Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
- Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.
Nutrition Facts : Calories 246.7, Fat 22.6, SaturatedFat 3.8, Cholesterol 4.4, Sodium 409, Carbohydrate 9.6, Fiber 3.6, Sugar 3.5, Protein 4.3
EGGPLANT SANDWICH WITH BLACK OLIVE PESTO
Made this yesterday for our dinner. It is imperative to use very fresh, crusty bread; the recipe calls for foccaccia, but I used ciabatta. This makes an EXCELLENT sandwich. If you have leftovers, reheat in a low oven; microwaving will yield gummy, soggy leftovers.
Provided by spatchcock
Categories Lunch/Snacks
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour.
- In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels.
- Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join.
- Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey.
- Cut each sandwich into 3 and serve warm.
- Black olive pesto:.
- In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth.
- Can be stored in the refrigerator for several weeks in an air tight container.
Nutrition Facts : Calories 945.3, Fat 91.3, SaturatedFat 14.8, Cholesterol 14.7, Sodium 804.1, Carbohydrate 27, Fiber 8.9, Sugar 8.1, Protein 10.9
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3/5 (1)Category Main DishCuisine MediterraneanTotal Time 35 mins
- Grilled method: Preheat a grill to medium high heat (375 to 450 degrees Fahrenheit). Make sure the grates are clean. Right before grilling, brush each side with olive oil. Sprinkle the tops with kosher salt and fresh ground pepper. Grill for 10 to 20 minutes (depending on the grill), turning halfway through, until tender and grill marks form. Alternatively, you can use a grill pan on the stovetop: heat the pan and grill the eggplant slices until they are tender and grill marks form.
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- Toast the bread: Toast the bread in the remaining minutes on the grill, or place it in the oven for a few minutes to toast it.
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