OVEN-BAKED EGGPLANTS WITH PESTO

Forks

This is the simplest recipe you can think of really and I wouldn’t be surprised if many of you already makes it regularly – eggplants with pesto that you bake in the oven, can it be simpler and better than this? And you can go really creative the pesto and make the one you personally prefer because eggplants are like empty canvasses waiting to be painted upon, the better the canvas, the better the painting so choose them with care. Right now you can find baby eggplants or small ones and I like these a lot because there are usually less seeds in them. Not that it matters that much to me if there are seeds but if I manage to buy eggplants without them, I’m happier for some reason, maybe I feel like an expert food buyer or at least knowledgeable in some obscure way.

Oven-baked Eggplant with Pesto

OVEN-BAKED EGGPLANTS WITH PESTO

eggplants, any size goes
pesto, store bought or home-made
salt
extra-virgin olive oil

- Divide the eggplants in two length-wise and make criss-cross cuts in them with a sharp knife.
- If the pesto isn’t very salt, press down some salt in-between the cuts before you spoon the pesto over the eggplant-halves. Open up the cuts and let the pesto drip down into the cuts so that the eggplant can absorb it as much as possible. Add as much pesto you like and can take and leave a thin layer on top of the halves as well.
- Put the eggplants in an oven-proof form that you have greased slightly with olive oil and bake in a pre-heated oven (200°C/390°F) until they are soft and golden, I can’t give you an exact time as it depends on how big eggplants you use.

Oven-baked Eggplant with Pesto

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