Eggplant Aubergine Pesto Recipes

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS

Steps:

• Pre-heat oven at 375°F, and oil a shallow baking pan.
• Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
• Arrange in one layer on paper towels.
• Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
• Let eggplant stand 30 minutes.
• Rinse salt off, and pat dry with paper toweling.
• Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
• Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
• Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
• Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

EGGPLANT (AUBERGINE) MUSHROOM FETA PESTO PIZZA

Steps:

• Place the oven rack on the middle rung; preheat oven to 450 degrees F.
• If your pizza crust is unbaked, pre-bake it for 5 minutes.
• Combine the olive oil and pesto, then spread crust with the mixture.
• Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
• Season the pizza with salt and freshly ground pepper, to taste.
• Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
• Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".

EGGPLANT (AUBERGINE) PESTO RECIPE

Steps:

• Lay eggplant on open flames and char until the skin is toasted.
• Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor.
• Take off stem of eggplant and discard.
• Place eggplant in food processor with the remaining ingredients and blend until smooth.
• Great on fish, bread and vegetables.

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.