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
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.
Go-To Green Salad
This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Need-More-Fiber Lentil Salad
Because most of us do!
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.