Recipe: Roasted Eggplant with Pesto, Parsley and Lemon

Roasted Eggplant with Pesto, Parsley and Lemon | Tiffany Lane Handmade

Roasted Eggplant with Pesto, Parsley and Lemon | Tiffany Lane HandmadeWhen the hubs is out I tend to make yummy veggie dishes for dinner. Since he’s a carnivore and all, he wouldn’t appreciate this as much as I do. But don’t get me wrong, anyone who likes eggplant will love this!

One of my favorite things about this recipe is the fact that I threw it together with my on-their-last-leg eggplants, homemade pesto from the weekend and leftover parsley from the pesto. Those tend to be my favorites.  The ones just thrown together out of necessity rather than the long thought out/thoroughly planned dinners. Something about the spontaneous creativity makes them taste better.

The other thing I LOVE about it?  It’s so quick and easy!  Just a few ingredients and a few minutes for cooking.

While I ate mine warm, hot off the stove, I would venture to guess this would be just as delicious cooled. I’m thinking on a hot summer afternoon served with lemon/cucumber water and watermelon/basil skewers.  Yum!

If you’ll notice, I don’t have much for measurements (besides for the pesto recipe that follows) because there really are no measurements.  It’s all to taste, so just go for it.

ROASTED EGGPLANT WITH PESTO, PARSLEY AND LEMON

Time: 15-20 minutes

Ingredients
eggplant
olive oil
salt/pepper
parsley almond pesto (recipe below or use any other type)
fresh parsley, chopped

lemon juice

Parsley Almond Pesto Ingredients (adapted from Gourmette NYC)
1 cup almonds
4 clove garlic
6 cups parsley
1 1/4 cups olive oil
1 medium lemon, zested and juiced

salt and pepper, to taste

Preparation

Slice your eggplant into rounds then roast or grill to desired done-ness.  I like mine al dente, if you will.  Barely cooked through in the center, soft with crunchy edges on the top and bottom from roasting.

Top with pesto, parsley and fresh lemon juice.

Parsley Almond Pesto Preparation

In a food processor, pulse the almonds, garlic and parsley until chopped.  With the machine running, slowly add in olive oil in a steady stream until incorporated and to desired consistency. Then add lemon juice and zest, followed by salt and pepper to taste.

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