Stuffed Baby Eggplant with Pesto in Tomato Sauce
Ingredients
- 10-12 baby or Indian eggplant
1/2 cup pine nuts
- Entity
- pine nuts
- Category
- nut
- Wikidata
- Q10631926
1 cup parsley
- Entity
- parsley
- Category
- herb
- Wikidata
- Q25284
3 tbl olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
1/2 cup Parmesan cheese (grated)
- Entity
- Parmesan cheese
- Category
- dairy
- Wikidata
- Q155922
1-2 onions (coarsely chopped)
- Entity
- onions
- Category
- allium
- Wikidata
- Q49391
olive oil
- Entity
- olive oil
- Category
- fat
- Wikidata
- Q93165
2 tbl tomato paste
- Entity
- tomato paste
- Category
- flavor_base
- Wikidata
- Q1499073
Salt and pepper
- Entity
- Salt and pepper
- Wikidata
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Instructions
Slice off stems from eggplants. Cut 2/3 down from stem end toward base and repeat to make a cross.
Make a pesto using the nuts, herb, cheese and olive oil (chopping, mortar and pestle, food processor — whichever method you prefer).
Stuff each eggplant with 1–2 tsp of the pesto.
Place on a plate. Salt generously. Drizzle with more olive oil.
Sauté onions until translucent. If you want, add some chopped parsley.
Clear a space in the middle of the pan, add the tomato paste and toast for a minute or two while stirring just the paste.
Stir the paste together with the onions.
Add 1/2 cup of hot water and stir. Add more water until sauce is thin.
Place eggplants on their side in the sauce. Turn to a very low simmer and cover.
Turn eggplants 1/4–1/2 turn every 5 minutes. Add more water if sauce becomes too thick.
Cook until eggplants are soft, 30–45 minutes.
Serve over pasta.