If you like garlic, you’ll love this pesto. If you’re not a fan, simply cut the amount of garlic in half. The pesto makes more than you’ll need for this dish and stores easily in the fridge or freezer. Serves 12 Eggplant 2 med eggplants 1 Tbsp lemon juice 1 Tbsp extra virgin olive oil 12 scallions Pesto 3 c roughly chopped parsley 1 c roughly chopped basil 1/2 c pine nuts 1/2 c extra virgin olive oil 2 Tbsp fresh lemon juice 1 Tbsp minced garlic 1 tsp salt 1/2 tsp black pepper

  1. Slice eggplants lengthwise into ½” strips. (Depending on size, each will yield about 5 or 6 slices.) Combine lemon juice and oil in small dish. Brush thin layer over both sides of eggplant slices. Sprinkle all slices with salt and pepper.2. Prepare grill pan or nonstick skillet over medium-high heat. Grill (or pan-fry) eggplant3. minutes on each side. Grill scallions 3 to 4 minutes on each side.4. Place all pesto ingredients in food processor and blend 2 to 3 minutes, scraping down sides occasionally. Transfer to small saucepan and warm over low heat.5. Arrange cooked eggplant and scallions on serving tray. Spread about 1 Tbsp of pesto over each eggplant slice and serve. NUTRITION (per serving) 170 cal, 3 g pro, 9 g carb, 4 g fiber, 4 g sugars, 15 g fat, 2 g sat fat, 210 mg sodium Amy Pruess is a recipe-developer and the author of the blog Parsley in My Teeth. Follow her on Facebook.