Grilled eggplant halves with red pesto

The grilled eggplants with a pesto made from pignoli, dried tomatoes, basil, garlic, capers and parmesan are an excellent accompaniment to any grilled meat, but are also perfect as an antipasti for a barbecue party.

People:For 4 persons
Cooking time:60 minutes
Difficulty level:
Easy
Recipe by:CHARLOTTE CERNY

Ingredients

Prepare the eggplants
2 piecesEggplant
50 mlOlive oil
SomeSalt
SomePepper
Prepare the pesto
50 gPine nuts
1 glasdried tomatoes in oil (approx. 280g)
2 clovesGarlic
Juice and zest of half a lemon
2 handfulFresh basil
2 tbsp. Capers
80 gParmesan, grated
Grilling the eggplants
1 pieceBuffalo mozzarella

Preparation steps

Prepare the eggplants

  1. Cut the eggplants in half lengthways and score.
  2. Drizzle with olive oil.
  3. Season with salt and pepper.
  4. Grill on both sides for approx. 10 minutes.

Prepare the pesto

  1. To make the pesto, toast the pignoli in a dry pan until golden brown.
  2. Remove and leave to cool.
  3. Puree with the remaining ingredients (use the dried tomatoes and oil).
  4. Season to taste with salt and pepper.

Grill the eggplants

  1. Spread the pesto on the eggplant halves.
  2. Tear the mozzarella and spread on top.
  3. Cook on the grill until the cheese has melted.