Grilled Eggplant with Pecan Pesto - The Foodie Dietitian | Kara Lydon

Ingredients

• 4 small-medium eggplant , cut lengthwise into ½-inch slices
• 1.5 tablespoons salt
• 1 tablespoon olive oil
• Salt and pepper to taste
• ¼ cup chopped pecans , toasted
• Optional: microgreens for garnish
• 2 cups packed basil
• ½ cup pecans , toasted
• 1/3 cup grated parmesan cheese
• 1 clove garlic
• ½ tablespoon lemon zest (approx. from one lemon)
• ½ cup olive oil