Grilled Eggplant with trapanese pesto sauce and pecorino

Grilled Eggplant with trapanese pesto sauce and pecorino: Today's recipe is a tasty alternative to traditional pizzas eggplant, in this recipe I paired with a typical Sicilian condiment: Pesto Trapanese, done with tomato, garlic, almonds (Avola, I recommend), Basil and pecorino siciliano PDO. Obviously, once prepared this pesto in abundance, you must try the typical pasta al pesto Trapanese. A delicious dish, a kind of eggplant pizzas but lighter, and suitable for a casual drink or even a light starter and summer, very easy to prepare as it is sufficient to make pesto trapanese, preparing all raw, and grill the Eggplant. Be sure to slice the Eggplant thick enough, Because cooking tend to retreat. The only problem is that one leads to another, also because you keep repeating ' is a dish light '….


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  • 8 Piccadilly tomatoes
  • 50 grams of almonds of Avola, already peeled
  • 2 cloves of garlic
  • extra virgin olive oil as required
  • salt and pepper
  • 13 basil leaves
  • pecorino siciliano PDO as required
  • some mint leaves
  • 2 black eggplant or striated elongated


Pesto alla trapanese: toast the almonds in a skillet. Pound in a mortar the garlic and almonds, until they are finely chopped, then add the oil, the Basil and Mint, continuing to work. Peel tomatoes, remove the seeds and vegetation and chop with a 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. Season with salt and pepper and leave to rest for one 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.

THE PAIRING: 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.


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.

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Barbara June 9, 2014 at 22:07

A quick, simple and very tasty.

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

Barbara thanks a lot! And good week!ADA


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