Ingredients
Eggplant:
1/4 cup pecan pieces, toasted, for topping
4 small to medium eggplants, cut lengthwise into 1/2-inch slices
1 1/2 tablespoons salt
1 tablespoon olive oil or pecan oil
Salt and pepper, to taste
Microgreens for garnish (optional)
Basil Pecan Sauce:
1/2 cup pecan pieces, toasted
2 cups packed basil
1/3 cup grated parmesan cheese
1 clove garlic
1/2 tablespoon lemon zest (approx. from one lemon)
1/2 cup olive oil or pecan oil
Salt and pepper, to taste
Process:
Make the Eggplant:
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- Generously salt the eggplant and place eggplant into a colander over a bowl or over the sink. Let sit and drain for one hour. Rinse with cold water and thoroughly pat dry.
- Brush both sides of eggplant with olive oil and season with salt and pepper.
- Heat a grill or grill pan to medium-high heat. Place eggplant slices on the grill and cook for 4 to 5 minutes on each side, or until browned.
Make the Pecan Pesto:
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- Toast the pecans: preheat oven to 350 degrees Fahrenheit. Spread pecans on a parchment-lined baking sheet and bake for 5 to 8 minutes, or until aromatic.
- Add the basil, pecans, cheese, garlic and lemon zest to a food processor and pulse until coarsely chopped. With the processor running, slowly add olive oil and process until fully incorporated and smooth. Season with salt and pepper.
- Spread pesto on top of Eggplant and top with chopped pecans and optional microgreen garnish.
Nutritional Facts:
Calories
290
Fat
24 g
Saturated Fat
3.5 g
Sodium
840 g
Carbs
18 g
Fiber
9 g
Protein
5 g
