Eggplant with Fresh Pesto

Eggplant contains more than 90 percent water and is considered a low-calorie dish (when raw). To develop its flavor, it needs to be processed. This time, an idea with pesto.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Eggplant, raw

  • 1 pinch Salt, table

  • 1 dl Oil, olive

  • 2 teaspoons Vinegar, red wine

  • 1 spoon Pine nuts

Steps

  1. Wash the eggplant and dry it with a cloth, then slice it into thin rounds. Place them in a colander, salt them, and let them sit for about half an hour (the salt will draw out the moisture). After 30 minutes, rinse them with water and dry them with a paper towel.

  2. Preheat the oven to 200 degrees Celsius. Grease a baking dish with olive oil and arrange the eggplant slices in a single layer. Drizzle them with oil. Place the dish on the top rack and bake the eggplant for about five minutes (until they brown). Flip the slices and bake on the other side (also five minutes).

  3. Drizzle the baked eggplant with vinegar and let it cool.

  4. Arrange the eggplant slices on a plate and spread homemade pesto on one side. Serve chilled at room temperature.

Nutrition Information (Per 100g)

  • Calories: 23.76 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 4.95 g
    • Sugars: 1.98 g
  • Protein: 0.99 g
  • Fiber: 2.97 g

Advice

Eggplant can also be prepared with tomatoes, potatoes, onions, mozzarella…