Roasted Eggplant With Pesto
This roasted eggplant recipe is topped with vegan pesto and mozzarella, roasted to tender perfection, and drizzled with balsamic reduction for a burst of flavor!
Ingredients
- 4 small to medium eggplants or 2 large (they may take a little longer to cook if using large)
- 1-2 tbsp extra virgin olive oil
- 1-2 tbsp basil pesto (vegan)
- ⅓ cup grated mozzarella (vegan)
- 1 tbsp Italian seasoning
- salt and pepper to taste
Garnishes
- balsamic reduction
- fresh basil
Instructions
Prepping
- Pre-heat the oven to 400 degrees.
- Remove the green tops from the eggplant and cut in half lengthwise. Cut cross-hatch patterns into the flesh of the eggplant. See photos for reference.
- Next, Rub the cut side of the eggplant with olive oil and sprinkle on Italian seasoning, salt and pepper.
Roasting/Baking Eggplant
- Place the eggplant cut side down on a baking sheet lined with parchment paper and roast at 400 for 35-45 minutes or until fork tender.
- Now, flip the eggplant so they are cut side up add about ½ tsp of basil pesto onto each eggplant. Spread it in a thin layer.
- Top each eggplant with grated mozzarella, and thin slices of cherry tomatoes.
- Broil on high until the cheese has melted.
Finishing Touches
- Drizzle with balsamic reduction, add a few fresh leaves of basil, serve and enjoy!
Video
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 250g | Calories: 325kcal | Carbohydrates: 25g | Protein: 12g | Fat: 20g | Saturated Fat: 5.5g | Polyunsaturated Fat: 7.5g | Monounsaturated Fat: 7.5g | Sodium: 450mg | Potassium: 550mg | Fiber: 6.5g | Sugar: 7.5g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 3mg
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