Eggplant With Pesto

1. 1

   Whiz the basil leaves in a blender or food processor until chopped fine

2. 2

   Add the garlic, salt and oil and blend until well incorporated

3. 3

   Pour into a bowl and beat in the parmesan cheese by hand for best texture

4. 4

   Add the pine nuts and stir

5. 5

   Preheat oven to 375

6. 6

   Wash, cut the ends and stem off a medium to large eggplant, slice lengthwise into pieces of similar width

7. 7

   Place into a microwave and oven safe dish, brush very lightly with pesto

8. 8

   Cover with lid or plastic wrap and microwave on high 3-4 minutes or until eggplant is softening but not mushy

* Per serving · 4 servings · Values may vary.

No additional tips available.