Roasted Eggplant “Pesto”


1 large eggplant, peeled and diced
2 large cloves of garlic, quartered
5 tbsp olive oil
1/3 cup feta cheese
2 cups fresh basil (dried won’t work)
½ tbsp lemon juice
salt, pepper

Preheat oven to 450 degrees (I use my convection oven for speed!)

1. Toss eggplant, 2 tbsp olive oil, garlic quarters, salt and pepper until coated. Place in a roasting pan and put in oven for approximately 12-15 minutes

2. While eggplant and garlic are roasting, put remaining olive oil, basil, feta, lemon juice in food processor and mix until fully chopped and mixed.

3. Add roasted eggplant, blend. Serve over polenta, rice, pasta, grains, with pita chips, tortilla chips, as a sandwich spread, etc. It’s versatile! Enjoy!

*Note: I often add kalamata olives for an extra kick.


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