Eggplant and pesto

Try this as a tapas dish - it is delicious!

Eggplant and pesto

Serves 4

1 large eggplant
2 Tbsp canola oil
1 Tbsp pesto [see our recipe]
4 sprigs of basil
4 slices crusty bread

Slice eggplant into 1.5 cm slices. Discard calyx.
Heat a heavy-based frying pan and add oil.
Add eggplant slices and cook on both sides until brown and tender, adding more oil if necessary.
Remove from pan.
Spread eggplant slices with pesto.
Garnish with basil sprigs and serve with crusty bread.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 674kj
Protein 3.7g
Total fat 9.3g
- saturated fat 1g
Carbohydrates 15g
- sugars 2.3g
Fibre 2.2g
Sodium 165mg

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