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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Preparation Time

  Cooking Time - 20 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. | 2. Heat 1/2 cup olive oil in a skillet over medium heat. While heating the oil, cut slits in a crisscross pattern in the 'meat' of the eggplant halves, being careful not to pierce the skin. This will allow the heat and oil to penetrate better. Lightly season the eggplant with salt and pepper; gently lay the eggplant halves into the hot oil, skin sides facing up, and fry until golden brown, about 10 minutes. Flip the eggplant halves and cook another 2 to 3 minutes. Remove and allow to drain on a plate lined with paper towels. | 3. Make the pesto by blending the basil, garlic, pine nuts, Parmesan cheese, and about half of the extra-virgin olive oil in a blender on Low until smooth; slowly stream the remaining extra-virgin olive oil into the mixture as it blends. | 4. Arrange the eggplant halves in a broiler pan with the skin sides down. Slather the pesto over the surface of the eggplant. | 5. Cook the eggplants under the broiler until the pesto begins to bubble, 7 to 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
eggplant lengthwise	2	halved		-	-	-	-
salt black pepper	1 to taste	pinch	ground	-	-	-	-
basil leaf	1/4	cup		-	-	-	-
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
extra virgin olive oil	3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.