Grilled Eggplant with Basil Pesto

Ever crave something light, delicious, and positively Mediterranean? Dive deep into this Grilled Eggplant with Basil Pesto recipe. It’s not only a health lover’s delight but also a culinary masterpiece waiting to satiate your taste buds. Let’s get you grilling!

Ingredients for Grilled Eggplant with Basil Pesto

• Eggplants: 2 large (about 1.5 lbs [~680g])
• Olive oil: 4 tablespoons (60 ml)
• Salt: 1 teaspoon (5 ml)
• Fresh basil leaves: 2 cups (packed) [~480 ml]
• Pine nuts: 3 tablespoons [~45 ml]
• Fresh garlic cloves: 2
• Grated Parmesan cheese: 1/2 cup [~120 ml]
• Fresh lemon juice: 2 tablespoons [30 ml]
• Freshly ground black pepper: 1/4 teaspoon [~1.25 ml]

Total Time: 40 minutes

Serves: 2

Nutritional Facts Per Serving

• Calories: 425
• Proteins: 10g
• Carbohydrates: 18g
• Fat: 35g
• Sodium: 500mg
• Fiber: 9g

Let’s Make It!

1. Prepping the Eggplant: Begin by slicing your eggplant into 1/2-inch [~1.25 cm] thick rounds. Lightly brush each side with olive oil and sprinkle with salt.
2. For the Pesto: In a food processor, combine the fresh basil, pine nuts, garlic cloves, and lemon juice. Process until finely chopped. Then, while the machine is running, gradually pour in 3 tablespoons [~45 ml] of olive oil. Blend until the mixture becomes a smooth paste. Transfer to a bowl and stir in the Parmesan. Season with salt and freshly ground black pepper.
3. Grilling Time: Preheat your grill or grill pan over medium-high heat. Once hot, lay the eggplant slices on the grill. Grill each side for about 3-4 minutes or until those lovely grill marks appear and the eggplant softens.
4. Assemble and Serve: Once grilled to perfection, lay your eggplant slices on a plate. Generously spread your freshly made basil pesto over each slice. Voila! Your Grilled Eggplant with Basil Pesto is ready to serve.

Tips for the Best Grilled Eggplant with Basil Pesto

1. Choosing Eggplants: Opt for firm, glossy eggplants. They should feel heavy for their size.
2. Avoid Over-Oiling: Too much oil can make your eggplant soggy. A light brush on each side should do the trick.
3. Pesto Consistency: If you find your pesto too thick, you can add a bit more olive oil to reach your desired consistency.
4. Storage: Leftover pesto can be refrigerated in an airtight container for up to a week.

Serving Suggestions

• The Grilled Eggplant with Basil Pesto pairs beautifully with a fresh, crunchy salad or a quinoa pilaf.
• Drizzle with a touch of balsamic reduction for an added layer of flavor.
• If you’re feeling fancy, layer these grilled pieces with fresh mozzarella and ripe tomatoes for a delightful stack.
• A side of garlic bread can complete this Mediterranean journey, complementing the intense flavors of the Grilled Eggplant with Basil Pesto.

Now, what’s stopping you? AH7 believes in promoting health through deliciousness, and with this Grilled Eggplant with Basil Pesto recipe, you’re in for a treat. Get grilling, relish every bite, and let the Mediterranean vibes take over. Health was never this tasty!

Grilled Eggplant with Basil Pesto

Ever crave something light, delicious, and positively Mediterranean? Dive deep into this Grilled Eggplant with Basil Pesto recipe. It’s not only a health lover’s delight but also a culinary masterpiece waiting to satiate your taste buds. Let’s get you grilling!

5 from 1 vote

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Cook Time: 40 minutes minutes

Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

Grilled Eggplant with Basil Pesto

Serving Size

 

2 g

Amount per Serving

Calories

425

% Daily Value*

Fat

 

35

g

54

%

Sodium

 

500

mg

22

%

Carbohydrates

 

18

g

6

%

Fiber

 

9

g

38

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Eggplants: 2 large about 1.5 lbs [~680g]
• Olive oil: 4 tablespoons 60 ml
• Salt: 1 teaspoon 5 ml
• Fresh basil leaves: 2 cups packed [~480 ml]
• Pine nuts: 3 tablespoons [~45 ml]
• Fresh garlic cloves: 2
• Grated Parmesan cheese: 1/2 cup [~120 ml]
• Fresh lemon juice: 2 tablespoons [30 ml]
• Freshly ground black pepper: 1/4 teaspoon [~1.25 ml]

Instructions

• Let’s Make It!
• Prepping the Eggplant: Begin by slicing your eggplant into 1/2-inch [~1.25 cm] thick rounds. Lightly brush each side with olive oil and sprinkle with salt.
• For the Pesto: In a food processor, combine the fresh basil, pine nuts, garlic cloves, and lemon juice. Process until finely chopped. Then, while the machine is running, gradually pour in 3 tablespoons [~45 ml] of olive oil. Blend until the mixture becomes a smooth paste. Transfer to a bowl and stir in the Parmesan. Season with salt and freshly ground black pepper.
• Grilling Time: Preheat your grill or grill pan over medium-high heat. Once hot, lay the eggplant slices on the grill. Grill each side for about 3-4 minutes or until those lovely grill marks appear and the eggplant softens.
• Assemble and Serve: Once grilled to perfection, lay your eggplant slices on a plate. Generously spread your freshly made basil pesto over each slice. Voila! Your Grilled Eggplant with Basil Pesto is ready to serve.

Notes

Tips for the Best Grilled Eggplant with Basil Pesto
Choosing Eggplants: Opt for firm, glossy eggplants. They should feel heavy for their size.
Avoid Over-Oiling: Too much oil can make your eggplant soggy. A light brush on each side should do the trick.
Pesto Consistency: If you find your pesto too thick, you can add a bit more olive oil to reach your desired consistency.
Storage: Leftover pesto can be refrigerated in an airtight container for up to a week.
Serving Suggestions
The Grilled Eggplant with Basil Pesto pairs beautifully with a fresh, crunchy salad or a quinoa pilaf.
Drizzle with a touch of balsamic reduction for an added layer of flavor.
If you’re feeling fancy, layer these grilled pieces with fresh mozzarella and ripe tomatoes for a delightful stack.
A side of garlic bread can complete this Mediterranean journey, complementing the intense flavors of the Grilled Eggplant with Basil Pesto.