Choice Recipes
Hi, it’s Pip here and I am responsible for the “news & views” and “recipe” pages on this website.
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Pip Duncan
Food, Food Safety & Nutrition Consultant
Saturday, 15 May, 2010
Serves 4
1 large eggplant
2 tablespoons olive oil
1 tablespoon pesto
4 sprigs of fresh basil
4 slices crusty bread
Slice the eggplant into 1.5 cm slices, discard the calyx.
Heat a heavy based pan, add a little oil, add the eggplant slices and cook on both sides until brown, adding more oil if necessary.
Remove from the pan, spread with the pesto.
Garnish with basil sprigs and serve with crusty bread.
