Home » Grilled eggplant pizzas with Trapani pesto

Grilled eggplant pizzas with Trapani pesto

Perfect appetizer for summer lunches

by Ada Parisi
5 min read

Grilled eggplant pizzas with trapanese pesto and pecorino cheese. Today's recipe is a Tasty alternative to the classics BAKED EGGPLANT PIZZAS, in this recipe I paired with a typical Sicilian condiment. Pesto alla trapanese, done with tomato, garlic, Avola almonds, Basil and pecorino siciliano PDO: on my YouTube channel you will find the VIDEO RECIPE that you can follow to prepare the Pesto alla trapanese to put on eggplants.. To be enjoyed even on holiday, in front of the salt pans of Trapani. Read my TRAVEL ITINERARY ON TRAPANI, BETWEEN WIND AND SALT PANS.

The grilled eggplant pizzas with trapanese pesto and pecorino cheese are a delicious dish, a starter made from vegetables light and low in calories. Suitable for a casual aperitif and a summer dinner. They are very simple to prepare since it is enough to make trapanese pesto, preparing all raw, and grill the Eggplant. Be sure to slice the Eggplant thick enough, Because cooking tend to retreat.

To find many other ideas of eggplant-based recipes, Sicilian and not, read my article on EGGPLANT: Property, types and how to cook them in 30 must-see recipes. You will surely find the recipe for you. Maybe the eggplant meatballs in video recipe. Have a good day.

Pizzette di melanzane alla griglia con pesto alla trapanese


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


8 Pachino IGP tomatoes (Piccadily or Cherry)

50 grams of almonds of Avola, already peeled

2 cloves of garlic

extra virgin olive oil

salt and pepper

13 basil leaves

grated pecorino Dop

some mint leaves

2 black eggplant or striated elongated


Pesto alla trapanese: toast the almonds in a skillet. Beat garlic and almonds in a mortar, until they are finely chopped, then add the oil, the Basil and Mint, continuing to work. Peel tomatoes, deprive them of seeds and water of vegetation and chop them at the knife, then put them in a bowl.

Add to tomatoes on mixture of garlic, almonds and basil and emulsify with as much oil as needed to mix everything. Salt and pepper and let stand for an hour.

Wash the eggplants, remove the ends and slice them into thick slices a centimeter and a half. Evenly coat of extra virgin olive oil with a pastry brush and grill over medium heat on both sides, then salt them lightly.

Put the eggplants on a platter or individual plates and sprinkle with the pesto alla trapanese, then sprinkle grated pecorino, Garnish with a mint leaf and serve immediately. If you want to prepare in advance the eggplant with pesto Trapanese, place them on a baking sheet and, before serving, reheat them in a preheated oven but turned off for a minute.


ADVICE: You can prepare both the grilled eggplant is the pesto Trapanese in advance. Let both at ambient temperature for one hour before assembling the plate and serve.

MATCHING: A recipe to try with a Rosé. We chose "Gironia", a Biferno Doc produced by Cantine Borgo di Colloredo, in Molise: scents of red fruits (sour cherries and blackberries), good acidity and a slightly bitter finale reminiscent of almond.

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Barbara June 9, 2014 - 22:07

A quick, simple and very tasty.

Sicilians creative in the kitchen June 10, 2014 - 11:03

Barbara thanks a lot! And good week!ADA


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