Grilled Eggplant with Pecan Pesto

Ingredients:

Eggplant:

1/4 cup pecan pieces, toasted

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)

Pecan Pesto:

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:

1. 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.
2. Brush both sides of eggplant with olive oil and season with salt and pepper.
3. 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:

1. 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.
2. 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.
3. 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

Other Recommended Recipes:

Pecan Sides

Pecan Wild Rice Pilaf

By: Emily Caruso, Jelly Toast

Pecan Appetizers

Pecan Roasted Beet Dip with Sage

By: Erin Alderson, Naturally Ella

Serving Size: 8

Cook Time: 65 mins Prep
10-30 mins Cooking