Grilled eggplant with Pesto

Broiled Eggplant With Pesto

From "The Vegetarian Option," by Simon Hopkinson (Stewart Tabori & Chang). Serves 4.

Ingredients

1 large eggplant

About 1/2cup extra-virgin olive oil

Salt and freshly ground black pepper

3 tablespoons pine nuts

A large bunch of basil

3 garlic cloves, peeled and crushed

3 tablespoons freshly grated pecorino or Parmesan

1/2 lemon, to serve

Directions

Preheat the oven to 425 degrees. Cut the eggplant lengthwise in half, through the stalk. Using a small, sharp knife,

make a crisscross pattern across the cut surfaces, to a depth of about 3/4-inch. Brush with a little of the olive oil and

season. Bake in the oven for 20 to 30 minutes. The flesh should be very soft.

Meanwhile, lightly toast the pine nuts in a dry skillet, then remove from the skillet and cool. Process the basil, garlic

and pine nuts, together with a little salt and pepper, to a paste in a food processor (or use a mortar and pestle for a

more authentic result). Now add enough of the olive oil to produce a loose-textured puree. Finally, briefly mix in the

cheese.

Spread the pesto over the scored surfaces of the eggplant and broil until golden and bubbling. Serve with a squeeze

of lemon.