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Grilled Eggplant with Sunflower Pesto Sauce

Grilled eggplant, basil and garlic combine in a delicious meal. The sunflower seed pesto sauce adds a nutty flavor to the meal, a perfect accompaniment for the eggplant and tomatoes.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2 people
Ingredients Method

Ingredients
  

  • 1 small eggplant peel and slice
  • 1 cup diced tomatoes
  • 1/4 cup feta chunks (optional)
  • 1 tablespoon olive oil
  • 1/2 cup sunflower seed pesto sauce (substitue any pesto)

Method
 

  1. Preheat the George Foreman grill.
  2. Brush each side of the peeled and sliced eggplant with olive oil. Place slices on the hot Foreman grill.
  3. Close the lid and grill the slices for 4 minutes. Repeat as needed until all slices are grilled.
  4. Arrange grilled eggplant slices on a serving plate. Place one generous teaspoon of pesto sauce on each. Layer more slices of eggplant over this, add pesto.
  5. Sprinkle eggplant and pesto sauce with diced tomatoes and feta. Serve immediately while eggplant is still warm.