PHOTOGRAPHY: BECCA @ AMUSE YOUR BOUCHE
What you will need:
What to do:
Cut each eggplant in half lengthwise and place on a lightly oiled baking tray. Drizzle with a little olive oil, and bake in a preheated 375° oven for about 20 minutes. Turn over and cook 15 minutes longer.
(Please make the pesto! It's so easy!)
Place pine nuts in a dry skillet and sauté gently and quickly until golden (about 30 seconds). They burn very easily, so be careful. Let them cool. Transfer to a food processor or blender, add the garlic, sea salt, and basil, and blend to a paste. Add the Parmesan, and blend again. Add the oil and blend again until smooth. Thin the pesto with more olive oil if desired.
When the eggplant is cooked, drizzle with the pesto and serve hot or cold.
*Make a double batch and store in the refrigerator covered with a thin film of olive oil. It will keep for weeks and is delicious on salads and spaghetti squash!