Eggplant with Pesto

INGREDIENTS

• 1 eggplant
• 1 Tbsp salt
• EVOO
• pesto

PREPARATION

Brining

1. Cut eggplant into slices
2. In a large bowl, dissolve the salt in about a half cup of warm water.
3. Add 4 to 6 cups of cold water. Put the eggplant slices into the saltwater
4. Set a plate or pot lid onto the slices to keep them submerged.
5. Let sit about 30 minutes.

Baking

1. Preheat the oven to 375.
2. Drain the eggplant and pat dry.
3. Place on baking sheet.
4. Brush with EVOO, turn over and brush other side with EVOO.
5. Bake 15 minutes or until browned on the bottom.
6. Turn over and place a teaspoon of pesto on each slice
7. Bake an additional 10 minutes.

-- JMagGuthrie - 04 May 2014