Eggplant and pesto
Try this as a tapas dish - it is delicious!
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]|
|- saturated fat||1.1g|