Side Dish

Grilled Eggplant with Pesto Sauce is for Side Dish.

Grilled Eggplant with Pesto Sauce takes 45 minutes to prepare.

Grilled Eggplant with Pesto Sauce takes 10 minutes to cook.

Grilled Eggplant with Pesto Sauce makes 8 servings.

The ingredients for Grilled Eggplant with Pesto Sauce are:

2 large eggplants
3 tbsp olive oil
1 tsp sesame oil
salt
pepper

Pesto:
1 clove garlic
1/4 cup pine nuts
1/4 cup fresh basil leaves
2 tbsp shredded Parmesan cheese
6 tbsp olive oil
salt and pepper to taste

Here is how you make Grilled Eggplant with Pesto Sauce:

Remove the stalks from each eggplant, then cut them lengthwise into 6 thin slices (1/2 inch). Lay the eggplant slices on a plate or board and sprinkle them liberally with salt to remove the bitter juices. Set aside until required.Meanwhile, prepare the baste. Combine the olive and sesame oils, season with pepper and set aside. To make the pesto, put the garlic, pine nuts, basil and cheese in a food processor until finely chopped. With the machine running, gradually add the oil in a thin stream. Season to taste.Rinse the eggplant slices and pat them dry on absorbent paper towels. Baste with oil mixture and broil over hot coals for about 10 minutes, turning once. The eggplant should be golden and tender.Transfer the warm eggplant slices to warm individual serving plates and serve immediately with the pesto.Number of Servings: 8Recipe submitted by SparkPeople user HELLOWORLD.

The nutritional information for Grilled Eggplant with Pesto Sauce is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 205.3

• Total Fat: 19.2 g
• Cholesterol: 0.9 mg
• Sodium: 811.2 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 2.5 g
• Protein: 1.9 g

Grilled Eggplant with Pesto Sauce is Italian cuisine.

The dietary needs meet for Grilled Eggplant with Pesto Sauce is Vegetarian