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