Description
Grilled eggplant yumminess with hints of tomato & pesto
Ingredients
Scale
- 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
Instructions
- 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 done! Simple isn’t it?
- Cook Time: 40 mins