Elevate your grilling game with this mouthwatering Pesto Grilled Eggplant recipe. The combination of smoky grilled eggplant and the rich flavors of pesto creates a dish that’s both satisfying and delicious.
Pesto Grilled Eggplant
- 2 large eggplants, sliced
- 1 cup fresh basil leaves
- 1/2 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- Preheat your grill to medium-high heat.
- Brush the eggplant slices with olive oil and season with salt and pepper.
- Grill the eggplant slices for 3-4 minutes per side, or until they are tender and have grill marks.
- In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
- With the processor running, slowly add the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
- Spread a generous layer of pesto over each grilled eggplant slice.
- Serve the Pesto Grilled Eggplant warm, garnished with additional Parmesan cheese and fresh basil if desired.
Prep time: 15 minutes | Cook time: 8 minutes | Total time: 23 minutes
Yield: 4 servings
Nutritional Information (per serving): Calories: 280, Fat: 22g, Carbohydrates: 18g, Protein: 6g