Pesto-Eggplant Dip

Pesto-Eggplant Dip
Photo by James Carrier


  • 1 clove garlic, peeled
  • 1 eggplant (about 1 lb.)
  • 1 ripe tomato (about 8 oz.)
  • 1 tablespoon lemon juice
  • Salt and pepper
  • 6 pita breads, toasted
  • 3 to 4 tablespoons olive oil
  • + 2 more ingredients
    • ½ cup loosely packed basil leaves, rinsed and patted dry
    • 1/3 cup crumbled feta cheese

1. Rinse eggplant; trim and discard stem end. Rinse and core tomato. Cut both into 1/2-inch slices. Brush both sides of each slice with olive oil. 2. Place eggplant and tomato slices in a single layer on two baking sheets. Broil 6 inches from heat (one sheet at a time), turning slices with a wide...

View full recipe at My Recipes


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