Name: Pesto stuffed aubergines
Total time: 55 min
Yield: 4
Cuisine: española
Ingredients: Piquillo peppers; 2 garlic; 1 small onion; 4 medium eggplants; Grated cheese (optional); Salt; 100 grams of fresh basil; 100 grams of pine nuts; 1 clove garlic; 250 grams of Parmesan cheese; Oil; Salt

Today we bring you one of the most original recipes we have. This mixes the classic stuffed aubergines with a great homemade basil pesto sauce. For those brave people who want to innovate in cooking and try new flavors, stuffed eggplants with pesto will not disappoint you. You will also manage to surprise your diners!

Recipe for stuffed eggplants with pesto step by step

We wash the 4 eggplants and cut them lengthwise so we can put the filling inside.
We leave the eggplants in a pot of lightly salted water for approximately 25 minutes to soften the pulp.
While we chop the garlic, onions and peppers. We can add another all kinds of vegetables.
Once the vegetables are chopped, we put them in a pan with extra virgin olive oil and cook them over medium heat.
Once the eggplants have softened with the salted water, we remove the pulp and also add it to the pan with the other vegetables.
Once we see that the vegetables are practically cooked, we take them out and pour them over the eggplant skin without the pulp that we have prepared previously.
Preheat the oven to 180º.
While our stuffed eggplants are baking, we start preparing the pesto sauce.
We wash the basil and add it together with the garlic, pine nuts, salt and oil in a mortar.
We mix vigorously and once we obtain a good texture, we add the parmesan cheese and finish mixing well.
We add the pesto sauce on top of the stuffed eggplants and put them in the oven for approximately 25-30 minutes.
We periodically check the condition of our eggplants.
Now we can enjoy our original recipe for stuffed eggplants with pesto sauce!