Grilled Eggplant with Pecan Pesto - The Foodie Dietitian
This grilled eggplant with pecan pesto is deliciously satisfying for a summertime side dish or plant-based main!
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Cooking tools:
- Food processor
- Grill
- Grill pan
- Microplane
- Pastry brush
- Colander
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Kitchen towel
- Paper towel
Ingredients
- 4 small-medium eggplant , cut lengthwise into ½-inch slices
- 1 1/2 tablespoons salt
- 1 tablespoon olive oil
- Salt
- pepper
- 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
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