Aubergine with pesto

    35 min

    Aubergine is fried in olive oil until softened, covered in freshly made pesto and then grilled in this delicious vegetarian starter. It was inspired after I ate it in a very famous London restaurant! A simple rocket salad is perfect with this.

    2 people made this

    Serves: 2 

    • 120ml olive oil, for frying
    • 2 large aubergines, halved lengthwise
    • 1 pinch salt and ground black pepper to taste
    • Homemade pesto
    • 10g fresh basil leaves
    • 3 cloves garlic, minced
    • 2 tablespoons pine nuts
    • 2 tablespoons freshly grated Parmesan cheese
    • 3 tablespoons extra-virgin olive oil, for pesto

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat the oven grill.
    2. Heat 120ml olive oil in a pan over medium heat. While heating the oil, cut slits in a crisscross pattern in the 'flesh' of the aubergine halves, being careful not to pierce the skin. This will allow the heat and oil to penetrate better. Lightly season the aubergine with salt and pepper; gently lay the aubergine halves into the hot oil, skin sides facing up; fry until golden brown, about 10 minutes. Flip the aubergine halves and cook another 2 to 3 minutes. Remove and allow to drain on a plate lined with kitchen roll.
    3. Make the pesto by blending the basil, garlic, pine nuts, Parmesan cheese and about half of the extra-virgin olive oil in a blender until smooth; slowly stream the remaining extra-virgin olive oil into the mixture as it blends.
    4. Arrange the aubergine halves in a baking tray with flesh side up. Slather the pesto over the surface of the aubergines.
    5. Cook the aubergines under the grill until the pesto begins to bubble, 7 to 10 minutes.


    Any leftover pesto can be refrigerated for a couple of days and used with pasta or as desired.

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    Reviews & ratings
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    Reviews in English (19)


    Really excellent, and very easy to do too. No changes required. As usual, Sonya Jane, your recipes are simple, and delicious. Thanks for this!  -  19 Apr 2010  (Review from Allrecipes US | Canada)


    Really tasty. I used Japanese eggplant because that is what is in my garden. I sliced them in half lengthwise and baked them skin side up on a cookie sheet sprayed with Pam until they were soft at 350. I then spread with pesto and broiled briefly. I think the Japanese eggplant have a milder flavor and thinner skin. We had one eggplant per person.  -  13 Jul 2011  (Review from Allrecipes US | Canada)


    All in all it was very very good but baked on 400 for 20 minutes to avoid smoke and fire. thanks sonya for clarification. I STATED IT WAS GOOD-Very good. thank you  -  16 Apr 2010  (Review from Allrecipes US | Canada)