A Quick Supper of Eggplants and Pesto

December 14, 2011

Ingredients

Preparation

Cut the eggplants in half and score deeply almost down to the skin. Roast them in a hot oven with a good dousing of olive oil. When they are squishy and meltingly tender, spread them with pesto sauce and return to the oven for a few minutes. Serve hot.

Tender

TagsEggplant Vegetable Side Main Dinner Vegan Easy Roast Cookbooks

Recipe notes

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