Baked Eggplant with Kale Pesto
Baked Eggplant with Kale Pesto
Ingredients
For the Eggplant
- 2 eggplant, sliced into 1/2 inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Kale Pesto
- 2 cups kale leaves, packed
- 1 cup basil leaves, packed
- 1/2 cup parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F.
🌡️ 400°F - 2
Arrange the eggplant slices on a baking sheet and brush both sides with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 5 min - 3
Bake the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
⏱️ 30 min•🌡️ 400°F - 4
While the eggplant bakes, prepare the kale pesto. In a food processor, combine 2 cups kale leaves, 1 cup basil leaves, 1/2 cup grated parmesan cheese, 1/4 cup toasted pine nuts, 2 minced garlic cloves, 1/3 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth.
⏱️ 15 min - 5
Serve the baked eggplant topped with the kale pesto, garnishing with additional parmesan cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Baked Eggplant with Kale Pesto
Ingredients
For the Eggplant
- 2 eggplant, sliced into 1/2 inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Kale Pesto
- 2 cups kale leaves, packed
- 1 cup basil leaves, packed
- 1/2 cup parmesan cheese, grated
- 1/4 cup pine nuts, toasted
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F.
🌡️ 400°F - 2
Arrange the eggplant slices on a baking sheet and brush both sides with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
⏱️ 5 min - 3
Bake the eggplant in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
⏱️ 30 min•🌡️ 400°F - 4
While the eggplant bakes, prepare the kale pesto. In a food processor, combine 2 cups kale leaves, 1 cup basil leaves, 1/2 cup grated parmesan cheese, 1/4 cup toasted pine nuts, 2 minced garlic cloves, 1/3 cup olive oil, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until smooth.
⏱️ 15 min - 5
Serve the baked eggplant topped with the kale pesto, garnishing with additional parmesan cheese if desired.