Eggplant with Tomato & Cannellini

[Guest guest]

Eggplant with Tomato & Cannellini

 

 

------------------------

Preparation: 20 minutes

Cooking: 10 minutes

------------------------

 

 

Basil & Parsley Pesto (recipe below)

350 g (5 to 6) finger eggplants, thickly sliced lengthwise (see Note)

1/3 cup olive oil

400 g (14 oz) can cannellini beans, rinsed

180 g (6 1/3 oz) semi-dried tomatoes, roughly chopped

1 small red onion, finely diced

2 to 3 tablespoons (8 to 9 tsp) extra virgin olive oil, to taste

salt and black pepper, to taste

 

 

1. Prepare pesto as recipe directs. Set aside.

 

2. Heat a char-grill pan over moderate heat. Brush eggplant with olive

oil and season with salt and black pepper. Grill eggplant, in batches,

for 2 to 3 minutes each side or until golden and tender, transferring

to a plate as it cooks.

 

3. Meanwhile, place beans, tomato, onion and extra virgin olive oil in

a bowl. Season with salt and black pepper and toss lightly to combine.

 

4. Spoon salad onto serving plates. Top with eggplant and drizzle with

pesto.

 

 

 

NOTE: Finger eggplants are also sold as baby, narrow or Japanese

eggplant.

 

 

 

Serves 4.

 

 

 

 

 

Basil & Parsley Pesto

 

 

Use in soups, stir-fries or salads.

 

 

1 1/2 cups firmly packed basil leaves

1/2 cup packed flat-leaf parsley leaves

2 large cloves garlic

1/3 cup pine nuts

juice of 1 large lemon

1/3 cup extra virgin olive oil

 

 

1. Process basil, parsley, garlic and pine nuts in a food processor

until finely chopped.

 

2. Combine juice and oil. With motor running, gradually add oil

mixture in a thin, steady stream to combine.

 

 

Makes about 1 cup.