Best 3 Eggplant Aubergine Pesto Recipes

Dive into the delightful world of flavors with "Eggplant Aubergine Pesto," a culinary masterpiece that transforms ordinary ingredients into an extraordinary dish. This delectable recipe combines the smoky richness of roasted eggplant with the aromatic freshness of basil, creating a vibrant symphony of textures and tastes. The addition of pine nuts, parmesan cheese, and olive oil elevates the pesto to a new level of indulgence, making it the perfect companion for pasta, grilled vegetables, or as a flavorful spread on your favorite bread. Whether you're a seasoned cook or just starting your culinary journey, this step-by-step guide will guide you through the process of creating this mouthwatering dish, leaving your taste buds tantalized and your kitchen smelling divine.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESY EGGPLANT (AUBERGINE) PESTO STACKS

Cheesy Eggplant (Aubergine) Pesto Stacks image

I found this recipe on the internet somewhere, but have tweaked it a bit. Eggplant is one of my favorite vegetables, but I haven't found all that many recipes where it is allowed to take center stage; it is usually buried under so many other ingredients and flavors. This recipe is also a nice way to use up left-over pesto. Preparation time is mainly standing time for the eggplant as it drains its bitter juices.

Provided by FlemishMinx

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 lb eggplant
2 teaspoons salt
4 tablespoons pesto sauce
4 ounces grated mozzarella cheese (about 1 cup)
4 tablespoons grated fresh parmesan cheese or 4 tablespoons romano cheese

Steps:

Pre-heat oven at 375°F, and oil a shallow baking pan.
Cut the eggplant crosswise into 12 1/3 inch thick slices, discarding the ends.
Arrange in one layer on paper towels.
Sprinkle both sides of slices evenly with salt and cover with another layer of paper towels.
Let eggplant stand 30 minutes.
Rinse salt off, and pat dry with paper toweling.
Arrange 4 eggplant slices in one layer in pan and spread each slice evenly with 1 teaspoon pesto.
Sprinkle 2 tablespoons mozzarella evenly over pesto on each slice.
Continue to layer remaining eggplant slices, pesto, and mozzarella in the same way.
Sprinkle 1 Tablespoon parmesan or romano evenly over each stack and bake in middle of oven until eggplant is tender, 20 to 25 minutes.

EGGPLANT (AUBERGINE) MUSHROOM FETA PESTO PIZZA

Eggplant (Aubergine) Mushroom Feta Pesto Pizza image

Make and share this Eggplant (Aubergine) Mushroom Feta Pesto Pizza recipe from Food.com.

Provided by Julesong

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 large thin prepared pizza crust (like Boboli)
1 teaspoon olive oil
3 tablespoons prepared pesto sauce
1 1/2 cups peeled and sliced eggplants, in pieces about 1/4 inch thick
2 cups thinly-sliced mushrooms
1 1/4 cups crumbled feta cheese
salt & freshly ground black pepper, to taste
red pepper flakes, for garnish (optional)

Steps:

Place the oven rack on the middle rung; preheat oven to 450 degrees F.
If your pizza crust is unbaked, pre-bake it for 5 minutes.
Combine the olive oil and pesto, then spread crust with the mixture.
Place eggplant and mushrooms evenly over the pesto, then sprinkle with the feta cheese.
Season the pizza with salt and freshly ground pepper, to taste.
Bake on pizza pan or on pizza stone in preheated oven for 15 to 20 minutes or the eggplant is cooked to preference, the crust edges are golden, and the feta is soft and beginning to brown (make sure to check it occasionally so that pizza doesn't burn).
Note: those folks who like it a bit spicier can garnish their servings with red pepper flakes; also it's even better if you use prepared eggplant - take a look at my posted recipe "Hopvine's Marinated Roasted Eggplant".

EGGPLANT (AUBERGINE) PESTO RECIPE

Eggplant (Aubergine) Pesto Recipe image

Make and share this Eggplant (Aubergine) Pesto Recipe recipe from Food.com.

Provided by Poppy

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 medium eggplants
1/2 bunch basil
1 1/2 teaspoons Dijon mustard
1 lemon, juiced
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1 pinch black pepper
1 garlic clove, crushed
1/2 cup virgin olive oil

Steps:

Lay eggplant on open flames and char until the skin is toasted.
Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor.
Take off stem of eggplant and discard.
Place eggplant in food processor with the remaining ingredients and blend until smooth.
Great on fish, bread and vegetables.

Tips:

Choose fresh, firm eggplants for the best flavor and texture. If the eggplant has wrinkles or brown spots, it is likely past its prime and should be avoided.
To prevent the eggplant from absorbing too much oil, salt it and let it sit in a colander for 30 minutes before cooking. This will help to draw out the moisture and make the eggplant less spongy.
If you are using a grill or griddle to cook the eggplant, be sure to preheat the cooking surface to medium-high heat before adding the eggplant. This will help to prevent the eggplant from sticking and will give it a nice char.
When making the pesto sauce, use fresh basil leaves for the best flavor. If you are using store-bought pesto sauce, be sure to choose a good quality brand that uses fresh ingredients.

Conclusion:

Eggplant is a versatile vegetable that can be enjoyed in a variety of dishes. Whether you are grilling, roasting, or frying eggplant, there are many ways to prepare this delicious vegetable. The pesto sauce is a great addition to eggplant, and it adds a flavorful and creamy texture. This dish is sure to please everyone at your table.