Roasted Eggplant and Pesto Spread

1 large eggplant (1 1/2 pounds)
1/4 cup pesto, homemade or prepared
1 large lemon

Wash and dry eggplant. Place directly on open fire on top of stove. Or place on baking sheet and broil. Cook for a few minutes, turning several times with tongs so that skin blisters and chars. This will impart a lovely, smoky flavor to eggplant.

Preheat oven to 400. Place eggplant on baking sheet (if not already on one) and bake for 50 minutes, turning once halfway through. Remove from oven. Cut eggplant in half lengthwise and let cool for 10 minutes. Scoop out flesh and place in bowl of processor. Add pesto to food processor. Grate lemon to get 1/2 teaspoon zest. Add to processor. Cut lemon in half and squeeze 2 tablespoons juice. Add to processor and process until fairly smooth.

Transfer to bowl. Stir in kosher salt and freshly ground black pepper. Cover and refrigerate until cold.

Tip: This recipe is easily doubled and can be made up to 1 day ahead.

Makes 1 2/3 cups

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