Loading...Description
This grilled eggplant with pecan pesto is deliciously satisfying for a summertime side dish or plant-based main!
Ingredients
Scale
For the eggplant:
- 4 small-medium eggplant , cut lengthwise into ½-inch slices
- 1.5 tablespoons salt
- 1 tablespoon olive oil
- Salt and pepper to taste
- ¼ cup chopped pecans , toasted
- Optional: microgreens for garnish
For the pecan pesto:
- 2 cups packed basil
- ½ cup pecans , toasted
- 1/3 cup grated parmesan cheese
- 1 clove garlic
- ½ tablespoon lemon zest (approx. from one lemon)
- ½ cup olive oil
- Salt and pepper to taste
Instructions
For the eggplant:
- Generously salt the eggplant and place eggplant into a colander over a bowl or over the sink. Let sit and drain for one hour. Rinse with cold water and thoroughly pat dry.
- Brush both sides of eggplant with olive oil and season with salt and pepper.
- Heat a grill or grill pan to medium-high heat. Place eggplant slices on the grill and cook for 4-5 minutes on each side, or until browned.
- Spread pesto on top of eggplant and top with chopped pecans and optional microgreen garnish.
For the pecan pesto:
- Add the basil, pecans, cheese, garlic and lemon zest to a food processor and pulse until coarsely chopped. With the processor running, slowly add olive oil and process until fully incorporated and smooth. Season with salt and pepper.
Notes
- To toast pecans, preheat oven to 350 degrees F. Spread pecans on a parchment-lined baking sheet and bake for 5-8 minutes, or until aromatic.
- Prep Time: 1 hour 5 minutes
- Cook Time: 20 minutes
- Category: side dish
- Method: grilling
- Cuisine: mediterannean