Recipe

Pesto-eggplant Dip Recipe

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Ingredients

Directions

Step #1 Rinse eggplant; trim & discard stem end.
Step #2 Rinse & core tomato.
Step #3 Cut both into 1/2-inch slices.
Step #4 Brush both sides of each slice with olive oil.
Step #5 Place eggplant & tomato slices in a single layer on two baking sheets.
Step #6 Broil 6 inches from heat (one sheet at a time), turning slices with a wide spatula, until eggplant is browned on both sides & tomatoes are soft, about 10 mins total per sheet.
Step #7 Let stand until cool enough to handle.
Step #8 In a food processor/blender, whirl basil & garlic until finely sliced.
Step #9 Add eggplant & tomato & pulse until vegetables are coarsely sliced.
Step #10 Spoon into a bowl & stir in the lemon juice & salt & pepper to taste.
Step #11 Garnish top of dip with feta cheese & serve this with pita breads for dipping (see note above), or cover dip & chill for up to 1 day.
Enjoy the Pesto-Eggplant Dip recipe