“White inside, purple on top
Slide, dice or do a quick chop
Roast it, toast it or char it to the core
A small bite, and you keep wanting more
Dips or salads, curries or bake
Tomato or pesto, vegan or steak
Versatile it says, is its middle name
Any in my home, it has found true fame!”
1 medium eggplant, diced in rounds
1 clove of garlic, crushed
2 teaspoon sun dried tomato pesto
5-6 fresh basil leaves, torn into pieces
1 teaspoon olive oil
Salt & pepper to taste
Mix all the ingredients above, except the pesto. Heat the oven to 425 degree F, and let the eggplant grill for 25-30 minutes. Once it’s brown and tender, mix with the pesto and grill again for 10 minutes. It’s that simple!
A scrumptious appetizer! Serves well with a white sauce bake.