How to make Eggplant with Pesto?
This recipe takes 75 minutes for 4 servings, medium difficulty.
Taste this recipe for spring eggplants infused with pesto, tomatoes, and mozzarella!
30 min
Prep time
45 min
Cook time
4
Servings
Medium
Difficulty
1h15
Total time
Lunch
Meal type
What ingredients for Eggplant with Pesto?
How to prepare Eggplant with Pesto?
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1
Cut the eggplants in half, lengthwise.
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2
Place them in a baking dish with sides, and prick them all over with a fork.
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3
Drizzle some olive oil into the indentations, and add tomato slices along the entire length of the eggplants.
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4
Bake in the oven at a low temperature (150°C).
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5
The eggplants should come out relatively tender.
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6
Meanwhile, prepare the pesto: blend the bunch of basil, some olive oil, grated Parmesan cheese, and pine nuts.
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7
When the eggplants are tender, add slices of mozzarella on top of the tomatoes, two slices of ham per eggplant, and spread the pesto over everything.
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8
Bake until the mozzarella has melted.
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9
Remove the eggplants and serve hot.
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Frequently asked questions
Preparation takes 30 minutes and cooking takes 45 minutes, for a total of 75 minutes.
This recipe serves 4 people. You can adjust the quantities directly on the page.
This recipe is medium difficulty. It is suitable for cooks with some basic skills.
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