Cheese and Pesto Eggplant Recipe

 
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Cheese and Pesto Eggplant
  • Chef: Divya Burman
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Eggplant laced with Parmesan cheese and baked in pesto with olives.

Ingredients of Cheese and Pesto Eggplant

  • 1 medium sized eggplant, cut into thin slices and lightly salted
  • 1 small bowl Parmesan or cheddar cheese (You can mix both), grated
  • 2 eggs, whisked
  • 2 tsp olive oil
  • 1 medium bowl of pesto sauce
  • 10-13 sliced olives
  • For the pesto sauce:
  • 1 big Tbsp pine nuts
  • 1/2 tsp garlic paste
  • 1/2 cup olive oil
  • 2 1/2 cups fresh basil leaves
  • Salt and pepper
  • 2 Tbsp Parmesan cheese
  • 1 big Tbsp butter

How to Make Cheese and Pesto Eggplant

  • 1.Cut the eggplant rounds into triangles or keep whole.
  • 2.Dip each eggplant in egg wash and then press on to the cheese (only on one side).
  • 3.Heat the olive oil and lightly place each eggplant with cheese till slightly brown.
  • 4.Now layer the eggplant in a casserole and top with pesto. Sprinkle the thinly sliced olives on top. You can make a few layers one on top of each other.
  • 5.Bake in oven till pesto is warm.
  • 6.Serve.
  • For the pesto sauce:
  • 1.Blend all ingredients in the given order.
  • 2.Start with pine nuts and garlic. Then add basil and olive oil. Blend. Add pepper and salt. Lastly add butter and Parmesan and give a final blend.

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