Eggplant With Pesto

Directions

1. 1
   Whiz the basil leaves in a blender or food processor until chopped fine
2. 2
   Add the garlic, salt and oil and blend until well incorporated
3. 3
   Pour into a bowl and beat in the parmesan cheese by hand for best texture
4. 4
   Add the pine nuts and stir
5. 5
   Preheat oven to 375
6. 6
   Wash, cut the ends and stem off a medium to large eggplant, slice lengthwise into pieces of similar width
7. 7
   Place into a microwave and oven safe dish, brush very lightly with pesto
8. 8
   Cover with lid or plastic wrap and microwave on high 3-4 minutes or until eggplant is softening but not mushy