Eggplant Pesto Pitas
  • 1 large eggplant
  • olive oil
  • 2 pita breads
  • Waterfield Farms Fresh Pesto Sauce
  • salt and freshly ground black pepper
  1. Heat the broiler. Cut the eggplant lengthwise into slices about 1/8 inch thick and lay these on a broiler pan. Brush the slices on both sides with olive oil, then broil on high for 5 - 10 minutes, turning them over as necessary, until golden brown and tender.
  2. Warm the pita breads under the broiler, then cut them lenghtwise in half and gently open up each half. Mix the eggplant slices with pesto to taste, season with salt and pepper, then spoon them into the pita breads and serve at once.
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