- Eggplants 1 Kg
- Garlic 2 cloves
- 1 glass White wine vinegar
- chilli 1
- Extra virgin olive oil as much as is needed
- Salt up as much as is needed
- Peanut seeds oil as much as is needed
Eggplants in pesto are a typical side dish from Tuscany (Italy), a simple and very tasty preparation. Although the name might be deceptive, this recipe does not include the classic pesto as an ingredient; in this case, in fact, pesto is a basic sauce made with oil, garlic, chilli and lots of vinegar, used to season fried eggplants. Prepare them the day before and let them rest; they will be even tastier. Enjoy the eggplants in pesto as a side dish, appetizer or as a filling for some sandwich (maybe just the classic Tuscan one with chickpeas savoury pie). So let’s see all the steps to prepare them in the best way.
How to prepare eggplants under pesto
Wash the eggplants, remove the end with the stalk and cut them into thick slices (1). Put them in a colander and sprinkle them with coarse salt; let them rest for at least half an hour so the eggplants will lose their bitterness. Now prepare the pesto; in a bowl put the oil, the chopped garlic and parsley, the chilli pepper and the vinegar and mix.
After the necessary time has elapsed, rinse the eggplants, dry them with kitchen paper and fry them in hot oil. Lift them with a slotted spoon, when they are just golden (2). Place them on a plate lined with kitchen paper, so as to eliminate excess oil. Put the eggplants in the pesto, mix them and let them rest for a few hours, so they will better absorb the sauce. Your eggplants under the pesto are ready to be served (3).
You can preserve the eggplants in pesto in the refrigerator for up to 7 days in an airtight container.