Description
This baked tomato-pesto eggplant stack is a simple yet delicious dish featuring tender grilled eggplant rounds topped with flavorful sun-dried tomato pesto and fresh basil.
Ingredients
Scale
- 1 medium eggplant, diced in rounds
- 1 clove of garlic, crushed
- 2 tsp sun-dried tomato pesto
- 5-6 fresh basil leaves, torn into pieces
- 1 tsp olive oil
- Salt & pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix the eggplant rounds with crushed garlic, olive oil, salt, and pepper.
- Spread the eggplant rounds on a baking sheet in a single layer.
- Grill the eggplant in the oven for 25-30 minutes, or until they are brown and tender.
- Remove the eggplant from the oven and mix with the sun-dried tomato pesto.
- Return the eggplant to the oven and grill for an additional 10 minutes.
- Garnish with torn basil leaves before serving.
Notes
- You can substitute the tomato pesto with any other pasta sauce you like.
- This dish serves well on its own as a warm salad or as a side with white sauce bakes.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7
- Sodium: 300
- Fat: 10
- Carbohydrates: 15
- Fiber: 5
- Protein: 3
- Cholesterol: 0