Pesto-Eggplant Dip

Name: Pesto-Eggplant Dip
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters loosely packed basil leaves, rinsed and patted dry; 454 grams eggplant (about; 79 milliliters crumbled feta cheese; 1 clove garlic, peeled; 1 Tbsp lemon juice; 3 Tbsps olive oil; 6 pita breads, toasted; 8 servings Salt and pepper; 227 grams ripe tomato (about

You can never have too many hor d'oeuvre recipes, so give Pesto-Eggplant Dip a try. This recipe serves 8. Watching your figure? This vegetarian recipe has 199 calories, 6g of protein, and 7g of fat per serving. This recipe covers 7% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. If you have basil leaves, garlic, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Rinse eggplant; trim and discard stem end. Rinse and core tomato.

Ingredients you will need

Eggplant

Tomato

Cut both into 1/2-inch slices.

Brush both sides of each slice with olive oil.

Ingredients you will need

Olive Oil

Place eggplant and tomato slices in a single layer on two baking sheets. Broil 6 inches from heat (one sheet at a time), turning slices with a wide spatula, until eggplant is browned on both sides and tomatoes are soft, about 10 minutes total per sheet.

Ingredients you will need

Tomato Slices