Crispy Japanese eggplant with pesto shines as side dish
These pesto-topped eggplant halves are an easy side dish for fish, poultry or meat. They are also good as a first course, quartered and served with a drizzle of tomato sauce.
I am partial to the slender, dark purple eggplant variety. They have a milder, slightly sweeter flavor than their Globe eggplant cousins. Look for shiny, firm eggplants that leave no impression in the flesh when pressed. Japanese eggplant is delicious grilled, roasted or stirfried. Once cooked, they have a creamy consistency.
This dish is wonderful
CRISPY BAKED JAPANESE EGGPLANT
Makes:
for entertaining. You can prepare the eggplant ahead and it can be served hot or at room temperature. For a first course or a side dish, I like to serve two on a plate and crisscross them for a pretty presentation.
4 servings
4 Japanese eggplants, halved lengthwise For the topping:
cup basil pesto or sun-dried tomato pesto (see below or use store-bought)
cup fresh breadcrumbs or Panko crumbs 2 tablespoons freshly grated Parmesan cheese
Freshly ground black pepper
1. To prepare topping: Combine the pesto, breadcrumbs, cheese and black pepper in a
I have tried this with both basil and sun-dried tomato pesto with equally delicious results.
If you don’t have time to make the pesto, you can also find jarred versions at your market.
bowl and mix to a smooth paste.
2. Preheat oven to 350 degrees. Place eggplant halves on a parchment paper-lined baking sheet. Prick the flesh to allow herbs to penetrate.
3. Spread paste on top of eggplant halves. Bake for 40 to 45 minutes or until tender and top is lightly browned. Serve immediately. Advance preparation: The eggplant can be prepared up to 2 hours ahead through Step 3, covered and kept in at room temperature before serving. If you want to serve them hot, bake for 35 minutes and finish baking for 10 minutes or so until hot.