These pesto topped eggplant halves are a Seriously Simple side dish for fish, poultry or meat. They are also good as a first course, quartered and served with a drizzle of tomato sauce.
I am partial to the slender, dark purple eggplant variety. They usually have a milder flavor that is sometimes slightly sweet since they have less seeds than their Globe eggplant cousins. Look for young, shiny, firm eggplants that when pressed leave no impression in the flesh. The best size is about six inches long which is still young enough for a sweet taste.
I don’t bother salting these eggplants because they usually are not bitter. Japanese eggplant is delicious grilled, roasted or stir-fried. Once cooked they have a creamy consistency….