Steamed eggplants and pesto

With various ways of cooking eggplants, I realise the only way to appreciate its pure white flesh is to steam it whole. Can do a big lot at the same time (very good harvest this year) and serve it in various ways in the next few days. The simplest is cut into halves and serve with pesto. 

My pesto only has basil, pine nut, olive oil and salt only, and actually rough cut by hand, more coarse texture, has better flavour than using blender. 

Also easy to sear the cooked eggplant to warm up, goes well with roasted tomatoes.