From “The Vegetarian Option,” by Simon Hopkinson (Stewart Tabori & Chang). Serves 4.
Ingredients
1 large eggplant
About 1/2cup extra-virgin olive oil
Salt and freshly ground black pepper
3 tablespoons pine nuts
A large bunch of basil
3 garlic cloves, peeled and crushed
3 tablespoons freshly grated pecorino or Parmesan
1/2 lemon, to serve
Directions
Preheat the oven to 425 degrees. Cut the eggplant lengthwise in half, through the stalk. Using a small, sharp knife, make a crisscross pattern across the cut surfaces, to a depth of about 3/4-inch. Brush with a little of the olive oil and season. Bake in the oven for 20 to 30 minutes. The flesh should be very soft.
Meanwhile, lightly toast the pine nuts in a dry skillet, then remove from the skillet and cool. Process the basil, garlic and pine nuts, together with a little salt and pepper, to a paste in a food processor (or use a mortar and pestle for a more authentic result). Now add enough of the olive oil to produce a loose-textured puree. Finally, briefly mix in the cheese.
Spread the pesto over the scored surfaces of the eggplant and broil until golden and bubbling. Serve with a squeeze of lemon.
