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
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.