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Keto Side Dishes

Eggplants With Pesto

I love how eggplant soaks up robust flavors, and this keto-friendly pesto version is no exception. When broiled until bubbly and golden, it transforms into a simple Italian-inspired side that pairs beautifully with grilled meats or a fresh salad. Ready in under an hour, it’s a dish that feels indulgent without straying from your macros, making it a weeknight favorite.

15 min Prep time 25 min Cook time 40 min Total time 4 Servings 320 Calories
Eggplants With Pesto

Ingredients

  • /2 cup olive oil, for frying
  • large eggplants, halved lengthwise
  • pinch salt and ground black pepper to taste
  • /4 cup fresh basil leaves
  • cloves garlic, minced
  • tablespoons pine nuts
  • tablespoons freshly grated Parmesan cheese
  • tablespoons extra-virgin olive oil, for pesto

Instructions

  1. Step 1

    First, I preheat the broiler and set the rack about 6 inches from the heat. In a large skillet, heat the 1/2 cup olive oil over medium heat. While it warms, I score the flesh of each eggplant half in a crisscross pattern, taking care not to cut through the skin. Season with salt and pepper, then place them skin-side up in the hot oil. Fry until beautifully golden, about 10 minutes, then flip and cook for another 2-3 minutes. Drain the eggplant on paper towels. For the pesto, combine basil, garlic, pine nuts, and Parmesan in a blender. Pulse while slowly drizzling in the extra-virgin olive oil until smooth. Place the eggplant halves in a broiler pan, skin-side down, and slather the pesto generously over the top. Broil for 7-10 minutes, or until the pesto bubbles and browns slightly. Serve warm.

Chef's Tip

I always toast the pine nuts in a dry skillet for a minute before blending; it brings out a richer, nuttier flavor. Also, letting the fried eggplant rest briefly on paper towels prevents sogginess and helps the pesto stick better.

Storage Tips

Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 10 minutes to crisp up the edges without drying out.

Variation Tips

For a dairy-free twist, replace Parmesan with nutritional yeast and add a handful of spinach to the pesto. Transform this into a main dish by topping with grilled chicken strips. Alternatively, swap pine nuts for walnuts to lower costs, and finish with a drizzle of sugar-free balsamic reduction for a sweet-savory note.

Frequently Asked Questions