Pistou is essentially pesto without the pine nuts. Instead of using Italian basil
in the pistou, I used mint and I love how this works with eggplants. Light, refreshing, and zippy.
I don’t normally use the word zippy, but it feels like the right descriptor.
For 4 servings:
- 2 Japanese eggplants
- 6 tbsp. olive oil
- 2 tsp. lemon juice
- ¼ c. fresh mint, chopped
- 2 clove garlic, minced
- ½ tsp. kosher salt
- Freshly ground black pepper, about 1/8 teaspoon
- Shallots, to garnish (optional)
Preheat oven to 400F. Cut eggplant in a half, lengthwise. Transfer eggplants to a baking pan. Drizzle 2 tablespoons of olive oil on top. Bake for 20-25 minutes.
Meanwhile, make the mint pistou: In a food processor, pulse remaining olive oil, lemon, mint, garlic, salt and pepper until the mint starts to look grainy.
Remove eggplant from oven and drizzle the pistou on top. Garnish with shallots if desired. I fluctuate between fried shallots and fresh shallots depending on my mood.