Grilled Eggplant with Pesto

  • Total Time:
  • Servings: 4

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  • 1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • Store-bought pesto

How to make this recipe

  1. Light a grill or preheat a grill pan. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender. Drizzle with pesto and serve.

Contributed By Published August 2012

458044 recipes/grilled-eggplant-with-pesto 2013-12-06T23:29:49+00:00 Melissa Rubel Jacobson summer|grilling-barbecuing|barbecue-cookout|side-dishes|4|fast|vegetarian|web-exclusive|weeknight-dinner august-2012,melissa rubel jacobson,grilled eggplant with pesto,fast eggplant recipe,grilled vegetable recipe,vegetarian side dish recipes,grilled-eggplant-with-pesto 458044

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