Eggplants With Pesto
""I had a super dish once at a famous and trendy London restaurant back in the 80's - this is my interpretation. Serve with greens like spinach or a simple salad; arugula is stunning with this. This is enough for 2 as a main, although I have made 4 starters out of it before now. Any of the pesto left in the blender can be refrigerated for a couple of days and used as required."..."
INGREDIENTS
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1/2 cup olive oil, for frying
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2 large eggplants, halved lengthwise
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1 pinch salt and ground black pepper to taste
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1/4 cup fresh basil leaves
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3 cloves garlic, minced
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2 tablespoons pine nuts
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2 tablespoons freshly grated Parmesan cheese
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3 tablespoons extra-virgin olive oil, for pesto
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