Today I propose a very tasty and alternative way to serve the classic grilled eggplants. Instead of the usual dressing with oil, garlic, and parsley, here they are accompanied by a delicious red pesto made with sun-dried tomatoes, basil, and pistachios. They are very tasty and extremely easy to make. An excellent side dish that I can also see served at a barbecue with friends.
Other ideas with eggplants:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Grilled Eggplants with Red Pesto
- 1 eggplant
- extra virgin olive oil
- fine salt
- coarse salt
- black pepper
- 3 oz sun-dried tomatoes in oil
- A few leaves basil (6/7)
- 3/4 oz pistachios (shelled)
- 1 pinch sweet paprika
- 1 clove garlic
- extra virgin olive oil
- salt
- black pepper
Tools
- Colander
- 1 Cast iron grill pan
- 1 Plate
- Food processor
- 1 Small bowl
Preparation of Grilled Eggplants with Red Pesto
Trim it, wash it, and cut it into slices about 1/4 inch thick.
Place them in a colander, sprinkle with coarse salt, and let them rest for at least 30 minutes to lose their bitter taste and some of their moisture.
After the necessary time, quickly rinse the slices to remove the remaining salt and dry them by patting with a towel or paper towel.
Heat a cast iron grill pan (or a griddle) well, lightly greased with oil, and grill the slices for a few minutes on each side, turning them with tongs.
Finally, transfer them to a serving plate, sprinkle them lightly with salt, pepper, and drizzle with a little oil.
Wash basil leaves, dry them, and place them in a food processor along with sun-dried tomatoes, peeled garlic clove with the core removed, pistachios, a pinch of sweet paprika, a pinch of salt, and a grind of black pepper. Also add a drizzle of oil and chop everything more or less finely depending on personal taste.
Transfer the pesto to a small bowl and dilute it to taste with more oil until reaching the desired consistency.
At this point, finish the dish by placing a teaspoon of pesto on each eggplant slice.
These grilled eggplants with red pesto are excellent both warm and at room temperature. Enjoy! Paola
I take this opportunity to remind you that you can follow me on various social networks to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thanks <3!
