Pesto-Eggplant Dip Recipe – Sunset Magazine
Pesto and eggplant blend for a flavorful dip perfect for appetizers or sandwiches—try it with pita or focaccia!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sunset.com.
Ingredients
- 1 eggplant (about 1 lb.)
- 1 ripe tomato (about 8 oz.)
- 3 to 4 tablespoons olive oil
- 1/2 cup loosely packed basil leaves, rinsed and patted dry
- 1 clove garlic, peeled
- 1 tablespoon lemon juice
- Salt and pepper
- 1/3 cup crumbled feta cheese
- 6 pita breads, toasted
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