Skip to main content
Epicurious
Cookbooks

A Quick Supper of Eggplants and Pesto

Ingredients

Preparation

  1. Cut the eggplants in half and score deeply almost down to the skin. Roast them in a hot oven with a good dousing of olive oil. When they are squishy and meltingly tender, spread them with pesto sauce and return to the oven for a few minutes. Serve hot.

Tender
TagsEggplantVegetableSideMainDinnerVeganEasyRoastCookbooks
Read More
Edna Lewis Recipes to Add to Your Repertoire
Like “spectacular” breakfast shrimp and a lentil scallion salad.
Burger Beans
A beefed-up take on a BBQ staple.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
All the Recipes From Bon Appétit’s Summer Issue
We’ve got grilled lemongrass chicken, a fresh tomato michelada, and stonefruit salami panzanella.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
15 Types of Squash and How to Cook Them
Finally learn the difference between kabocha and red kuri.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.