Wednesday, October 29, 2008

Grilled Eggplants with Pesto

This is one of the simplest, and most delicious, things I've eaten recently. I also like this dish because it is an eggplant dish that doesn't involve it drinking up gallons of oil. Use your initiative to build it into a full meal, or enjoy as a snack.

Ingredients: eggplant, pesto.

1. Cut eggplant into 1/2 inch slices lengthways.
2. Grill until soft. Ideally, on an unoiled cast iron grill pan (like a skillet, but with ridges) to get those smokey black lines. Otherwise, under a broiler would do. No need to use any oil here.
3. Smear pesto on generously.

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