Grilled Eggplant with Pine Nut Pesto
Ingredients:
⦁ 2 large eggplants
⦁ 1/2 cup pine nuts, toasted
⦁ 1/2 cup fresh basil leaves
⦁ 1/4 cup olive oil
⦁ 2 cloves garlic
⦁ 2 tablespoons lemon juice
⦁ Salt and black pepper to taste
Process:
0. Slice the eggplants into 1/2 inch thick rounds. Sprinkle them with salt and let them sit for 20 minutes to draw out the bitterness. Rinse and pat dry.
1. Preheat your grill or grill pan to medium heat.
2. In a food processor, combine the toasted pine nuts, basil, olive oil, garlic, and lemon juice. Season with salt and pepper. Process until smooth.
3. Brush the eggplant slices with olive oil and grill for about 5 minutes on each side, until they have nice grill marks and are tender.
4. Serve the grilled eggplant slices topped with the pine nut pesto.
