Pesto Grilled Eggplant

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

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


  1. Preheat your grill to medium-high heat.
  2. Brush the eggplant slices with olive oil and season with salt and pepper.
  3. Grill the eggplant slices for 3-4 minutes per side, or until they are tender and have grill marks.
  4. In a food processor, combine basil, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped.
  5. With the processor running, slowly add the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
  6. Spread a generous layer of pesto over each grilled eggplant slice.
  7. 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

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