Eggplant Stacks with Gorgonzola and Sun-dried Tomato Pistou

This recipe is extremely easy and you can substitute the French pistou with Italian pesto sauce if you like. Serves well on it’s own as a sort of starter, or eat as a side with some crusty bread.
Pistou, from the Provençal dialect of Occitan, meaning pounded, is a Provençal sauce similar to pesto alla Genovese, but doesn’t include nuts (sometimes contains cheese though), made only with basil, garlic and olive oil. Here we use sun-dried tomatoes, fresh basil, and garlic blended in olive oil until combined and still a bit chunky.
Sweating eggplants before cooking makes the vegetable drier, which helps it absorb less fat while it cooks. Plus, extracting moisture meant drawing out some of the bitterness.

Eggplant Stacks with Gorgonzola and Sun-dried Tomato Pistou

adapted from Taste

	Sun-dried Tomato Pistou
70 g creamy Gorgonzola, crumbled 2 tbsp Creme fraiche or sour cream Freshly milled black pepper 2x300 g Eggplants, cut each lengthways into 5 slices Sea salt 2 tbsp Olive oil Extra virgin olive oil, extra, to serve Fresh basil leaves and curly parsley, to serve	75 g Sun-dried cherry tomatoes, coarsely chopped 90 ml Extra virgin olive oil 2 tbsp Chopped fresh basil 2 Garlic cloves, coarsely chopped

Combine the Gorgonzola and creme fraiche or sour cream in a bowl. Season with black pepper.
Cut each eggplant lengthways into 5 slices. Arrange them on a large tray so that they do not overlap, sprinkle with salt and set aside for 20 minutes.
Meanwhile make the sun-dried tomato pistou. Process the tomato, oil, basil and garlic in a food processor until a coarse sauce forms. Season.
Heat olive oil in a griddle pan. Dry the eggplant slices and cook them in 2 batches until they are beautifully charred and tender, 5-8 minutes, turn and cook the other side for a further 5 minutes.
Arrange half the eggplant on a platter. Spread with blue cheese mixture. Top with remaining eggplant. Spread with the pistou. Drizzle with the extra olive oil and garnish with fresh herbs.

8 comments:

Tom 12/3/25 13:00: ...we should have plenty of eggplant to harvest from the garden this summer.
DEZMOND 12/3/25 13:31: Is this an old recipe because I have a feeling you already made this before? Looks fresh as spring!
Angie's Recipes 12/3/25 13:47: No, have never made them. It's a new recipe.
Lola Martínez 12/3/25 14:04: A la berenjena le va bien cantidad de ingredientes, pero si le pones queso y esa cobertura queda más que rica.
Ananka 12/3/25 14:37: Oh these look good. I love Eggplants.

Sorry you cannot follow my blog, a few others have had the same problem, I donno what is wrong with it.
Anonymous 12/3/25 16:05: Yummy -Christine cmlk79.blogspot.com
foodtravelandwine 12/3/25 16:37: I love it!....with Gorgonzola must be so good!!........Abrazotes, Marcela
Lowcarb team member 12/3/25 17:33: I enjoy eggplants/aubergines.
Many thanks for this recipe.

All the best Jan