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Photo: jules:stonesoup, Flickr
Food fanatics like to play the "last meal" game: What would it be? Who would cook it? Which wine would you drink with it? What would you be wearing? For me, eggplant with pesto is on the short list. (OK, that and mashed potatoes, but that's for another day.)
Jules from Stone Soup provides a simple recipe for the dish, along with some rules to cook eggplant by. She prefers not to salt hers, as some maintain that salting removes moisture and bitterness. It's your choice.
This pesto is a traditional basil-and-pine-nut mix, but she also offers a recipe for a beetroot variety that is gorgeously ruby and sounds well worth the experiment. Use the eggplant and pesto leftovers in a sandwich. That is, if it's not your last meal.
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3-05-2010 @6:13AM amy3e said... These look absolutely delicious and seem easy enough to make but look gourmet! I am going to try to make for our Oscar party this weekend.. loved the pine nut additions.. adds some good flavor and texture..plus what a healthy recipe! I found lots of ideas for our Oscar gathering this weekend.. contests, games, decorations and some more good recipes at http://www.celebrationideasonline.com. still on the look out for more ideas too!
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3-07-2010 @11:25PM chris said... Looks highly indigestible, way too much acid with that heavy tomato stuff and acid greens and acid eggplant. And I love eggplant dishes!
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4-01-2010 @2:58PM Jarronica Bizane said... It looks very digestible and very nutritious.
"Heavy Tomato stuff"? Haven't had a lot of lasagna or manicotti or anything else with tomato sauce, have you? And the pesto... well, just because something is acid green in color doesn't mean it's acidic .... pesto has high levels of oleic acid and that helps to protect the heart as well as the stomach, and the only acid in eggplant is oxalic acid, which can crystallize and form kidney stones, but only when excessive levels in the body are reached.
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3-08-2010 @12:48AM Susan FRiedman said... I have looked all over for this recipe and can't find it! Can anyone help?
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3-08-2010 @1:45AM justin martin said... Susan,
Here is the address to the recipe. It took quite a bit of searching but I managed to find it. :)
http://thestonesoup.com/blog/2010/02/the-simplest-way-to-cook-aubergine-with-love-to-nigel-slater/
Copy and paste it into your browser bar. :) Scroll down until you see the picture again.
3-12-2010 @9:42AM Michael Bierbaum said... Made this last night for vegan daughter-in-law's birthday dinner. Used a jar of Ragu Basil and Sun-dried Tomato pasta sauce, omitted the parmesan from the pesto and it was a huge hit. I will lower the oven temp to 400 and shorten the cooking time by about ten minutes because the sauce burned a bit around the edges but the flavor of the sauce was wonderfully concentrated and intense; it contrasted with the brightness of the pesto and perfectly enhanced the butteriness of the eggplant. I paired it with a tabouli salad and a crisp prosecco and a black bean hummus for a starter. Tremendously easy and satisfyingly delicious. Everyone raved!
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