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Grilled Eggplant with Basil Pesto
IT EN ES FR

Grilled Eggplant with Basil Pesto

The taste of summer. Tender grilled eggplant slices are finished with a vibrant layer of fresh basil pesto for a burst of herb-forward flavor.

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Vota
Temperature
338°F
Cook Time
27 min
Prep Time
10 min
Servings
4
pers.

🛒 Ingredients

  • 2 medium, firm eggplants
  • 3.9 oz fresh basil pesto
  • 2 oz extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

👨‍🍳 Instructions

1

Rinse the eggplants and slice them into 0.2-inch thick rounds.

Step 1
2

Coat both sides of the eggplant slices with olive oil and season with salt and pepper.

Step 2
3

Arrange the slices in a single layer. Cook at 338°F for 20 minutes, flipping the slices halfway through the cooking time.

Step 3
4

Remove the basket and brush the top of each slice with basil pesto.

Step 4
5

Continue cooking at maximum temperature for an additional 5-7 minutes.

Step 5

Nutrition Facts

Amount per 1 serving
🔥230Kcal
🥩4gPro
🍞8gCarbs
🥑20gFat

💡 Chef's Tip

"To prevent burning and preserve its color, apply the pesto only during the final minutes of cooking."

Lab Tested Verified Method ⏱️ Last check: Apr 2026

❓ Frequently Asked Questions

How to store Grilled Eggplant with Basil Pesto?
Let it cool completely, then store in an airtight container in the fridge for 2-3 days.
Can I cook this from frozen?
Yes, add about 20-30% more time compared to the standard recipe and check halfway through.
How to reheat leftovers?
Use the air fryer at 320°F (160°C) for 3-5 minutes to restore crispiness. Avoid the microwave.

⚡ Energy Savings

See how much you save by cooking with air instead of an oven.

Traditional Oven --
Air Fryer --
Net Savings --
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