Day Recipe Food Community

June 28, 2009

Jungle Curry with Pork and Thai Eggplant Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 3:00 am

Gaeng Pah Muu

Most curries from southern Thailand use coconut milk. This one, from the mountainous north, doesn’t, because the climate is too temperate for coconut palms to survive.
Don’t be intimidated by the start-to-finish time; the curry paste and chicken stock can be made days ahead. Once you have those components at hand, the recipe only takes about 1 hour to put together. If you prefer your food less spicy, use the smaller amounts of curry paste and vegetable oil.

Active time: 3 1/4 hr Start to finish: 7 1/4 hr (includes making curry paste and stock)

Makes 8 servings (as part of larger meal).

INGREDIENTS

  • 1lb thai apple eggplants (see cooks’ note, below)
  • 2tablespoons to 1/4 cup vegetable oil
  • 1/4to 1/2 cup thai red curry paste
  • 1 1/2lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick
  • 1/3cup julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger
  • 3oz chinese long beans or green beans, cut into 1-inch pieces
  • 8canned baby corn, rinsed, drained, and halved lengthwise
  • 1 1/2cups thai chicken stock
  • 3tablespoons nam pla (asian fish sauce; preferably thai)
  • 5(4-inch-long) fresh or frozen kaffir lime leaves (sometimes called bai makroot)
  • 1fresh chee fah chile or 2 red jalapeño chiles, thinly sliced crosswise and seeds discarded
  • 1/4teaspoon salt
  • 1cup loosely packed bai grapao (holy basil leaves) special equipment:a large (6-qt) wok
  • accompaniment:thai pickled garlic (gratiam dong)

DIRECTIONS Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).

Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes. Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes. Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.

Serve topped with remaining basil.

Cooks’ note:
Long slender Asian eggplant can be substituted for Thai apple eggplant. Thai apple eggplant is traditionally eaten raw or crisp-tender, but Asian eggplant needs to be precooked. Cut Asian eggplant into 1-inch cubes and toss with 1 tablespoon vegetable oil, then bake in 1 layer in a shallow baking pan in a preheated 400°F oven until crisp-tender, about 12 minutes. Proceed with recipe.

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April 16, 2009

Grilled Brined Salmon and Eggplant with Fennel Cucumber Relish Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 11:47 am

Active time: 1 hr Start to finish: 3 hr

Makes 8 servings.

INGREDIENTS

  • 7 1/2cups water
  • 3cups packed light brown sugar (from two 1-lb boxes)
  • 1 1/2cups kosher salt
  • 1/2cup plus 2 tablespoons granulated sugar
  • 1cup chopped fresh dill
  • 8(6- to 8-oz) pieces salmon fillet with skin
  • 2lb small eggplants, cut diagonally into 1/3-inch-thick slices
  • 2tablespoons olive oilaccompaniment: fennel cucumber relish
  • special equipment:a 1-lb weight such as a soup can

DIRECTIONS Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-quart pot, stirring until sugar is dissolved. Transfer 6 cups brine to a 13- by 9-inch glass or ceramic baking dish, then stir in dill and cool. Transfer remaining 4 cups brine to a large bowl and add remaining 4 tablespoons granulated sugar, stirring until dissolved, then cool completely.

Marinate salmon, skin sides up, in brine in baking dish, chilled, 1 hour. (Do not turn salmon.) Put eggplant in brine in bowl, then invert a small plate over eggplant and weight it with soup can (to keep eggplant immersed). Marinate eggplant at room temperature 30 minutes. (Do not brine salmon or eggplant longer than indicated or they will be too salty.)

Prepare charcoal or gas grill for cooking.

Remove salmon from brine and pat dry, discarding brine. Remove eggplant from brine, then rinse and pat dry, discarding brine. Toss eggplant with oil and pepper to taste in a bowl.

When fire is moderate (you can hold your hand 5 inches above rack for 3 to 4 seconds), grill eggplant on lightly oiled grill rack, turning once, until golden, about 4 minutes total. Transfer to a platter with tongs and keep warm, covered.

When fire is moderately low (you can hold your hand 5 inches above rack for 5 to 6 seconds), grill salmon, starting with skin sides up and turning once, until just cooked through and skin is crisp, about 8 minutes total.

Serve salmon over eggplant.

Cooks’ note:
° Brine (without dill) can be made 1 day ahead and kept, covered, at room temperature.

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April 9, 2009

Eggplant Puree with Walnuts Recipe

Filed under: Recipes — Tags: , , , — Anna @ 7:43 am

Makedonitiki Melitzanosalata

Editor’s note: The recipe below is excerpted from Diane Kochilas’s book The Greek Vegetarian. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we’ve added at the bottom of the page.

To read more about Kochilas and Greek cuisine, click here.

Makes about 1 1/2 cups.

INGREDIENTS

  • 2 large eggplants
  • 2 to 4 garlic cloves, peeled and minced
  • 1/2 cup shelled walnuts, coarsely chopped
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons strained fresh lemon juice
  • 1 to 2 tablespoons red wine vinegar
  • salt to taste
  • 1/2 to 1 teaspoon sugar (optional)

DIRECTIONS 1. Preheat oven to 450°F. Wash the eggplants and pat dry. Puncture the skin in several places with a fork. Place on an ungreased pan and bake for about 25 minutes, turning, until the skin is blistered and shriveled. Remove from oven and cool for a few minutes, until easy to handle.

2. While the eggplants are roasting, pulse the garlic, walnuts, and 2 tablespoons of the olive oil together in a food processor until ground and pastelike.

3. Cut off the stem and cut the eggplant in half lengthwise. Using a spoon, scrape out the pulp, discarding as many of the seeds as possible. Add the eggplant, a little at a time, to the bowl of the food processor and pulse on and off. Add the lemon juice, vinegar, and remaining olive oil and pulse until well combined. The eggplant puree does not have to be perfectly smooth. Season with salt and add a bit of sugar if necessary, as eggplants sometimes impart a trace of bitterness.

Diane Kochilas shares her tips with Epicurious:
• This version of the traditional eggplant spread melitzanosalata is from the north of Greece. Its similarity to the Middle Eastern dip baba ghanoush is due to the Turkish influence in Greek cuisine.
• In Greece, hunks of country bread are traditionally dipped into this spread. Toasted pita is not as traditional but makes an equally delicious accompaniment.

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March 14, 2009

Grilled Eggplant and Mozzarella Sandwiches Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 12:00 am

Makes 4 servings.

INGREDIENTS

  • nonstick vegetable oil spray
  • 81/2-inch-thick eggplant slices
  • 41/4-inch-thick slices part-skim mozzarella cheese (4 ounces)2tablespoons olive oil
  • 1 1/2tablespoons balsamic vinegar
  • 1garlic clove, minced
  • 4large bunches arugula
  • 2large tomatoes, coarsely chopped
  • 3tablespoons chopped fresh basil
  • 2tablespoons pine nuts, toasted

    DIRECTIONS

    Spray grill with oil spray and prepare barbecue (medium heat). Spray eggplant on both sides with oil spray; sprinkle with salt and pepper. Grill until tender, turning occasionally, about 10 minutes.

    Place 1 cheese slice atop each of 4 eggplant slices; top with remaining eggplant slices. Grill until cheese melts, about 2 minutes.


    Whisk oil, vinegar and garlic in large bowl. Season with salt and pepper. Add arugula, tomatoes and basil; toss. Divide among 4 plates. Sprinkle with pine nuts. Top each with 1 eggplant sandwich.

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    • March 9, 2009

    Eggplant with Sesame Seed Sauce Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 11:58 am

    “Even people who aren’t enthusiastic about vegetables enjoy my steamed eggplant with what I call ‘Sesame Sauce à la Reddy,’” writes Guvvala Reddy of Madison, Wisconsin. “I adapted this recipe from one of my favorite Indian dishes, and it proves that the right mix of spices can change otherwise bland vegetables into something really special.”


    Also nice as a side dish for chicken or lamb.

    Makes 8 (appetizer) servings.

    INGREDIENTS

    • 4tablespoons vegetable oil
    • 2white onions, finely chopped
    • 2teaspoons chili powder
    • 2teaspoons ground coriander
    • 1/4teaspoon turmeric
    • 1/4teaspoon ground cinnamon
    • 1/4teaspoon cayenne pepper
    • 4garlic cloves, chopped
    • 4whole cloves
    • 4cardamom pods
    • 2bay leaves1/2 cup sesame seeds
    • 1tablespoon water
    • 2 1/2 teaspoons minced peeled fresh ginger8small japanese eggplants, halved lengthwise, cut side scored2cups canned vegetable broth
    • chopped fresh cilantro

    DIRECTIONS Heat 1 tablespoon oil in heavy large skillet over medium heat. Add onions; sauté until golden, about 12 minutes. Add chili powder and next 4 ingredients. Cook until spices are fragrant, about 2 minutes. Mix in garlic, cloves, cardamom and bay leaves. Set aside.
    Cook sesame seeds in medium skillet over medium heat until golden, stirring frequently, 5 minutes. Transfer to processor; grind to coarse powder. Add 3 tablespoons oil, onion mixture, 1 tablespoon water and ginger; blend until mixture forms paste. Season with salt.
    Spread 1/3 cup paste over scored side of eggplants (reserve remaining paste in processor). Steam eggplants, paste side up, until tender, about 12 minutes.


    Meanwhile, add broth to remaining sesame paste in processor; blend well. Transfer to small saucepan and cook over medium-high heat until reduced to sauce consistency, about 8 minutes. Transfer eggplants to plate. Spoon sauce over. Garnish with cilantro.

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    February 21, 2009

    Pasta with Eggplant, Capers, and Olives Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 4:23 am

    Pasta Mille Gusti

    This recipe for “pasta with a thousand flavors,” as Aeolian Islanders call it, is based on one developed by Fraser’s friend after the writer herself was unable to persuade any locals to share their recipes. We recommend Bella di Cerignola olives, which are quite mild.

    Active time: 1 hr Start to finish: 1 1/2 hr

    Makes 4 main-course servings.

    INGREDIENTS

    • 1eggplant (1 1/4 lb), peeled and cut into 1/4-inch dice
    • 1 1/2teaspoons kosher salt
    • 2tablespoons salt-packed capers *
    • 1red bell pepper
    • 4cups vegetable oil
    • 10green bella di cerignola olives, pitted*
    • 1/2cup loosely packed fresh basil leaves
    • 1/4cup loosely packed fresh mint leaves
    • 1/4cup loosely packed fresh parsley leaves
    • 1/2teaspoon finely chopped fresh marjoram
    • 3garlic cloves
    • 2tablespoons extra-virgin olive oil
    • 1anchovy fillet, rinsed and chopped
    • 2tablespoons dry white wine
    • 1lb penne rigate or fusillispecial equipment:a deep-fat thermometer

    DIRECTIONS Toss eggplant with salt in a colander set in a large bowl, then let drain, tossing occasionally, 1 hour.

    While eggplant drains, rinse capers in a sieve and transfer to a small bowl. Cover capers with water by 2 inches and soak 30 minutes. Drain, then repeat soaking. Drain and rinse capers, then squeeze dry and coarsely chop.

    Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl, then cover bowl tightly with plastic wrap and let pepper steam 10 minutes.

    When cool enough to handle, peel pepper and discard seeds, stem, and ribs. Pat pepper dry and purée in a blender until smooth.

    Rinse eggplant and pat dry thoroughly. Heat vegetable oil in a 4-quart pot over high heat until it registers 375°F on thermometer. Fry one third of eggplant, stirring gently, until just golden brown, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Fry remaining eggplant in 2 batches, returning oil to 375°F between batches.

    Pulse together olives, basil, mint, parsley, marjoram, and 2 garlic cloves in a food processor until finely chopped.

    Finely chop remaining garlic clove and cook in olive oil along with anchovy in a 5-quart heavy pot over moderately low heat, stirring, until anchovy dissolves and garlic is fragrant, about 1 minute. Increase heat to moderate and stir in pepper purée, then cook, stirring, 1 minute. Stir in olive mixture, capers, and wine and cook, stirring, until wine is evaporated, about 1 minute. Stir in eggplant (sauce will be very thick) and remove from heat. Keep warm, covered.

    Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain and stir into sauce. Season with salt.

    *Available at specialty foods shops and chefshop.com.

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    Eggplant Parmesan Heros Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 4:23 am

    Active time: 1 1/2 hr Start to finish: 2 hr

    Makes 4 servings.

    INGREDIENTS

    • 3tablespoons olive oil
    • 1small onion, finely chopped
    • 2garlic cloves, chopped
    • 2(28-oz) cans whole tomatoes in purée, puréed in a blender until smooth
    • 2teaspoons salt
    • 3/4teaspoon black pepper
    • 1(1 1/4-lb) eggplant, cut crosswise into 1/4-inch-thick rounds
    • 2cups all-purpose flour
    • 3 1/2cups fine fresh bread crumbs (from firm white sandwich bread), lightly toasted
    • 1cup finely grated parmigiano-reggiano (3 oz)
    • 5large eggs, lightly beaten
    • 2cups vegetable oil
    • 4(12-inch-long) loaves italian bread, halved lengthwise
    • 1lb fresh mozzarella, thinly sliced

    DIRECTIONS Make tomato sauce:
    Heat olive oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Add garlic and sauté, stirring, 1 minute. Add tomato purée, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until slightly thickened, about 30 minutes.

    Prepare eggplant:
    Toss eggplant slices with 1 teaspoon salt in a colander set over a bowl, then let stand 30 minutes.

    Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.

    Dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

    Preheat oven to 400°F.

    Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown,2 to 3 minutes per batch. Transfer with tongs to paper towels to drain.

    Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide eggplant between bottom halves, overlapping slices slightly. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.

    Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.

    Cooks’ note:
    • Tomato sauce can be made 3 days ahead and chilled, covered. Reheat before using.

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    February 10, 2009

    Eggplant, Mozzarella, and Pesto Gratins Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 10:14 pm

    (Gratins d’Aubergine, Mozzarella et Pistou)


    This makes a terrific meatless main course. It would serve eight as a side dish; simply layer the ingredients in a 13x9x2-inch baking dish, then bake and broil it as directed.

    Makes 4 (main-course) servings.

    INGREDIENTS

    • 1/4cup plus 6 tablespoons (about) olive oil
    • 118-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices1pound plum tomatoes
    • 1/2onion, diced
    • 1carrot, peeled, diced
    • 2garlic cloves, minced
    • 4thyme sprigs
    • 2tablespoons water
    • 1bay leaf1/2bunch fresh basil, stemmed, torn into pieces (about 2 ounces)
    • 1tablespoon pine nuts, toasted
    • 1tablespoon plus 1 cup grated parmesan cheese
    • 28-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices

    DIRECTIONS Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat. Working in batches, add eggplant to oil and sauté until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side. Transfer eggplant to paper-towel-lined plate to drain. Sprinkle with salt and pepper.

    Cook tomatoes in boiling water for 1 1/2 minutes. Peel, seed, and chop into 1/2-inch pieces. Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat. Add onion, carrot, and half of garlic; sauté 5 minutes. Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes. Discard bay leaf. Season tomato mixture to taste with salt and pepper.

    Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree. Set pesto aside.

    Preheat oven to 350°F. Place 4 individual gratin dishes (about 7×4 3/4 inches) on rimmed baking sheet. Place 2 slices eggplant in 1 prepared dish. Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese. Repeat layering of remaining ingredients in 3 gratin dishes. Bake until heated through, about 8 minutes. Preheat broiler. Broil until cheese bubbles, about 3 minutes. Serve hot.

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    February 8, 2009

    Eggplant Lasagne with Parsley Pesto Recipe

    Filed under: Recipes — Tags: , , , , — Anna @ 1:14 pm

    There will be about 3/4 cup of parsley pesto left over after making this lasagne.

    Active time: 1 3/4 hr Start to finish: 2 3/4 hr

    Makes 8 servings.

    INGREDIENTS

    • for béchamel
    • 1garlic clove, minced
    • 3tablespoons unsalted butter
    • 5tablespoons all-purpose flour
    • 5cups whole milk
    • 1turkish or 1/2 california bay leaf
    • 1teaspoon salt
    • 1/8teaspoon white pepperfor pesto and ricotta mixture
    • 1 1/3cups hazelnuts (5 1/2 oz), toasted and loose skins rubbed off in a kitchen towel
    • 4cups loosely packed fresh flat-leaf parsley leaves (from 3/4 lb)
    • 3oz finely grated parmigiano-reggiano (1 1/2 cups)
    • 2/3cup plus 1/4 cup olive oil
    • 2garlic cloves, finely chopped
    • 2teaspoons salt
    • 1 1/4teaspoons black pepper
    • 1large egg
    • 1(15-oz) container whole-milk ricottafor lasagne
    • 4lb medium eggplants (4), cut crosswise into 1/3-inch-thick slices
    • 6tablespoons olive oil
    • 1teaspoon salt
    • 3/4teaspoon black pepper
    • 9(7- by 3 1/2-inch) oven-ready lasagne noodles (sometimes called “no-boil”; 6 oz)
    • 1 1/2oz finely grated parmigiano-reggiano

    DIRECTIONS Make béchamel:
    Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes. Whisk in salt and white pepper, then remove from heat and discard bay leaf. Cover surface of sauce with wax paper until ready to use.

    Make pesto and ricotta mixture:
    Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over lasagne.

    Purée parsley, Parmigiano-Reggiano, 2/3 cup oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 minute.

    Whisk egg in a bowl, then stir in ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well.

    Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne.

    Roast eggplant for lasagne:
    Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Oil 2 large baking sheets.

    Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper. Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total.

    Assemble lasagne:
    Put oven rack in middle position and reduce oven temperature to 425°F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish (3 quart) and line a larger shallow baking pan with foil.

    Spread 1 cup béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining cup ricotta mixture over pasta, then spread ricotta with remaining cup béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle Parmigiano-Reggiano over eggplant and scatter with reserved chopped hazelnuts.

    Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

    Serve lasagne drizzled with pesto.

    Cooks’ notes:
    • Lasagne can be assembled 2 hours ahead and chilled, covered. Bring to room temperature before baking.
    • Lasagne can be baked 1 day ahead and cooled completely, then chilled, covered.Let stand at room temperature 1 hour, then heat in a preheated 350°F oven, covered, until hot, 30 to 40 minutes.

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    January 28, 2009

    Crostini with Eggplant Pesto Recipe

    Filed under: Recipes — Tags: , , , — Anna @ 9:00 am

    Leaving a bit of skin on the eggplant adds to the pesto’s texture and color. Pour a Pinot Noir or Provençal rosé with the meal.

    Makes 6 servings.

    INGREDIENTS

  • 11 1/4-pound eggplantolive oil1/3cup pine nuts, toasted
  • 1garlic clove, peeled
  • 2 1/2tablespoons chopped fresh basil
  • 2tablespoons chopped fresh parsley
  • 1tablespoon chopped fresh mintbaguette slices, toasted
  • fresh basil leaves

    DIRECTIONS

    Peel eggplant, leaving a few narrow bands of skin intact. Cut eggplant crosswise into 1/2-inch-thick rounds. Place on large baking sheet; sprinkle lightly with salt. Let stand 30 minutes.


    Preheat broiler. Rinse eggplant; pat dry with paper towels. Brush large baking sheet with olive oil. Brush eggplant rounds generously on both sides with olive oil. Place on prepared sheet. Broil eggplant until tender and golden brown, watching closely to avoid burning, about 6 minutes per side. Cool.


    Finely grind pine nuts and garlic in processor. Add eggplant and process to coarse puree. Transfer mixture to small bowl. Stir in chopped basil, parsley and mint. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)


    Place eggplant pesto in center of platter and surround with toasts, or spread toasts with eggplant pesto and arrange on platter. Garnish with basil leaves and serve.

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