Baked Eggplant with Parsley Pesto

From the cookbook "The Flavors of Southern Italy" by Erica De Mane.  This is the first recipe I've made from this book but based on this dish and what I've read so far, I think future dishes will be in order.  In my curiosity regarding the nutritional value of eggplant, I discovered that it is low calorie vegetable (28 calories for 1 cup cooked) and naturally contains fiber, as well as, necessary minerals (potassium, copper, manganese), vitamins (B1, B3, B6), and an antioxidant (nasunin).  For the strict vegetarians out there, this recipe does call for anchovies but it can easily be excluded or substituted (i.e. nutritional yeast).  For the anchovy adverse, I recommend giving it a try still, as the flavor is somewhat subtle yet complementary (think Caesar salad).  Enjoy this dish as a main course or simply as a nice side.  Goes well with penne pasta.  Buen provecho!

Prep time: 15 min
Cook time: 30-45 min
Serves: 2-4

Ingredients:

1- large eggplant (or 2 small)
1- handful flat-leaf (Italian) parsley
3- cloves garlic
3-4 oil-packed anchovies
1- shallot
1/4 cup olive oil
salt and pepper to taste

Directions:

• preheat oven to 425 degrees F
• cut the eggplant(s) in half
• score the interior face of the eggplant diagonally down half the depth so that the surface has approximately 1 in diamond pattern
• place eggplant onto a lightly oiled cooking sheet and then place in the oven for 10-15 minutes to precook  
• meanwhile, place garlic, anchovies, olive oil, and shallots into food processor and blend
• add in parsley to food processor and blend until coarse
• take the eggplant out of the oven and spread the parsley pesto copiously onto the surface and into the cut portions
• add salt and pepper to taste
• place in oven for 20-30 minutes or until pesto is slightly brown

Potential Alternatives:

• use cilantro instead of parsley
• exclude anchovies, replace with nutritional yeast
• add pine nuts, sun-dried tomatoes, or mushrooms