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 666kj
Protein 3.3g
Total fat 9.7g
- saturated fat 1.1g
Carbohydrates 13.0g
- sugars 3.0g
Fibre 3.7g
Sodium 176mg

Click the vegetable name below to learn more about it: