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 pieces | Eggplant |
50 ml | Olive oil |
Some | Salt |
Some | Pepper |
Prepare the pesto
50 g | Pine nuts |
1 glas | dried tomatoes in oil (approx. 280g) |
2 cloves | Garlic |
Juice and zest of half a lemon | |
2 handful | Fresh basil |
2 tbsp. | Capers |
80 g | Parmesan, grated |
Grilling the eggplants
1 piece | Buffalo mozzarella |
Preparation steps
Prepare the eggplants
- Cut the eggplants in half lengthways and score.
- Drizzle with olive oil.
- Season with salt and pepper.
- Grill on both sides for approx. 10 minutes.
Prepare the pesto
- To make the pesto, toast the pignoli in a dry pan until golden brown.
- Remove and leave to cool.
- Puree with the remaining ingredients (use the dried tomatoes and oil).
- Season to taste with salt and pepper.
Grill the eggplants
- Spread the pesto on the eggplant halves.
- Tear the mozzarella and spread on top.
- Cook on the grill until the cheese has melted.