These pesto-topped eggplant halves are a Seriously Simple side dish for fish, poultry, or meat. They’re also good as a first course, quartered and served with a drizzle of tomato sauce.
I’m partial to the slender, dark purple eggplant variety. They usually have a milder flavor that’s sometimes slightly sweet since they have fewer 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 6 inches long, which is still young enough for a sweet taste.
