Broiled Eggplant with Pesto

1. 1

   Preheat the oven to 425F.

2. 2

   Cut the eggplant lengthwise in half, through the stalk.

3. 3

   Using a small, sharp knife, make a crisscross pattern across the cut surfaces, to a depth of about 3/4 inch.

4. 4

   Brush with a little of the olive oil and season.

5. 5

   Bake in the oven for 20 to 30 minutes.

6. 6

   The flesh should be very soft.

7. 7

   Meanwhile, lightly toast the pine nuts in a dry skillet, then remove from the skillet and cool.

8. 8

   Process the basil, garlic, and pine nuts, together with a little salt and pepper, to a paste in a food processor (or use a mortar and pestle for a more authentic result).

9. 9

   Now add enough of the olive oil to produce a loose-textured puree.

10. 10

    Finally, briefly mix in the cheese.

11. 11

    Spread the pesto over the scored surfaces of the eggplant and broil until golden and bubbling.

12. 12

    Serve with a squeeze of lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.