Eggplants With Pesto Recipes

TRENETTE WITH EGGPLANT AND BASIL PESTO

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.

ZUCCHINI PAPPARDELLE WITH PESTO AND EGGPLANT ALLA NORMA

Steps:

• Slice off half the eggplant skin and slice the eggplant into 1/2-inch thick discs. Then stack the discs and cut the eggplant into 1/2-inch-wide batons. Salt the eggplant and let it drain on a kitchen towel for 20 minutes.
• Place the mint and 1 cup of the basil leaves with the toasted pine nuts in the bowl of a food processor. Season with salt and pepper and grate in 1 clove garlic. Add in the lemon zest and juice, then turn the processor on and stream in about 1/4 cup olive oil. Place the pesto in a large shallow bowl that you can serve the zucchini pasta from. Stir in the cheese.
• Using a vegetable peeler and shaving the length of the zucchinis very thinly slice them into wide, pasta-like ribbons. If the zucchini are large and seedy, discard the seeds once you get to the center. Flip the zucchini over and peel until you reach seeds. If the zucchini are firm and small to medium in size you'll be able to use all of the vegetable.
• Place the vegetable stock and 2 cups water in deep skillet.
• Heat the remaining 3 tablespoons olive oil, 3 turns of the pan, in a large skillet and heat over medium-high heat. Add the eggplant to the hot oil and lightly brown, 6 to 7 minutes, tossing occasionally. Toss and combine with the chile flakes and remaining garlic. Add the tomatoes and cover the pan with a tight fitting lid. Shake the pan occasionally and cook until the tomatoes burst, 7 to 8 minutes more.
• Meanwhile, heat the stock and water to low rolling boil, add the zucchini, cook 2 minutes. Use a spider or tongs to remove the zucchini to the pesto. Add 1 cup cooking liquids and toss to coat and combine, using additional cooking liquids if necessary. Top with extra cheese to serve.
• Remove the lid from the eggplant and tear in the remaining 1/2 cup basil leaves. Toss to combine.
• Serve the zucchini piled up on plate with the eggplant alongside, topping eggplant with crumbled ricotta salata.

TWICE-COOKED EGGPLANT WITH CILANTRO-SESAME PESTO

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.)

EGGPLANT SANDWICH WITH BLACK OLIVE PESTO

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.
• 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.

BROILED TILAPIA AND EGGPLANT WITH MOROCCAN PESTO

Steps:

• Preheat the broiler. Bring 3/4 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Put the couscous in a medium heatproof bowl and stir in the boiling water. Cover the bowl and set aside until the couscous is tender, about 5 minutes. Fluff with a fork.
• Meanwhile, puree the garlic, cilantro, 3 tablespoons olive oil and 1/4 cup water in a blender. Pulse in the lemon zest, cumin, coriander, paprika and 1/4 teaspoon salt. Score the eggplant flesh in a 1/2-inch crosshatch pattern and place cut-side up on a foil-lined baking sheet. Brush with 2 tablespoons of the cilantro pesto and season with salt and pepper. Broil the eggplant, without turning, until browned and softened, 10 to 14 minutes.
• Lay the tilapia on another foil-lined baking sheet. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper. Broil until the fish is cooked through, 5 to 8 minutes. Brush each fillet with about 1 teaspoon pesto.
• Divide the fish, couscous and eggplant among plates. Mix the yogurt with 1 tablespoon water and drizzle on the eggplant. Top the fish with the remaining pesto and more cilantro. Serve with lemon wedges.

EGGPLANT, MOZZARELLA, AND PESTO GRATINS

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.

EGGPLANT PESTO

Steps:

• Preheat oven to 375 F. Prepare the eggplant by poking a few holes in each with a knife and placing them whole in a small roasting plan to just fit them. In the same roasting pan, take the garlic cloves and place them in a small square of aluminum foil and drizzle a touch of olive oil on them. Wrap the cloves up in the foil and place in the roasting pan alongside the eggplant. Place in the oven and roast for around 45 minutes to an hour, or until the eggplant's skin is wrinkled and the insides are soft. Once the eggplant is done, remove it from the oven and unwrap the garlic from the foil. Peel the garlic from its skins and place the soft cloves in your food processor. Once the eggplant has cooled enough to touch, peel the skin off (if should peel off easily), chop it roughly and place in the food processor too. Add the parsley, toasted pine nuts, lemon juice, olive oil, Parmesan and salt and pepper and blend the ingredients together until almost smooth. Stop the food pro and add in the cumin and more salt and pepper as needed. Serve on top or under a good protein like salmon or halibut or alongside home made pita chips. I decided to serve it with pan roasted salmon and parsley oil, which really enhanced the flavor of the eggplant.

BAKED EGGPLANT WITH PESTO, PARMESAN, AND MOZZARELLA

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.