Woodstove Baked Eggplant With Garlic Scape Pesto & Tomatoes

1. 1

   Prepare the bed of coals in your stove. Or, if you do not have a woodstove, preheat your oven to 425.

2. 2

   Rub both sides of each slice of eggplant with a mixture of olive oil, sea salt and black pepper and then smear each one with a generous glop of tomato paste and pesto.

3. 3

   Layer them back into eggplant shapes and wrap each eggplant carefully in two layers of tinfoil. Using long tongs and wearing heatproof gloves, place the packets in the stove and heap the coals on top to ensure even cooking. Cook for 25 minutes or so and remove (don your protective gear again).

4. 4

   Open up the steaming packages and lay the eggplants out on a serving platter. Top with crumbled feta cheese, chopped fresh basil and a little drizzle of olive oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.