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Title: Eggplant Roll-Ups with Pesto

1 - eggplant
0 - salt
2 T olive oil
0 - pesto

Trim both ends of the eggplant and stand it upright on its flattest end. Remove most of the skin in thin slices. Cut lengthwise into 2 equal halves. Place 1 half, cut side down, on a cutting board. With one hand resting on top of the eggplant, make 6 equal lengthwise cuts with a large sharp knife. Repeat with the other half. Sprinkle the eggplant slices with salt, and place in a colander to drain for 30 minutes. Rinse under cold running water and pat dry.

Preheat the broiler. Lightly oil 2 baking sheets. Place the eggplant slices on the baking sheets. Brush the tops evenly with 1 tablespoon of olive oil. Broil about 4 inches from the heat source until lightly browned, 2 to 3 minutes. Turn the slices over, brush the tops with the remaining oil, and broil until lightly browned, 2-3 minutes. Remove the baking sheets from the oven; reduce the oven temperature to 425° F.

Brush 2 teaspoons of pesto down the center of each eggplant slice. Starting at the narrow end, roll up. Transfer all the rolls, seam-side down, to a baking sheet. Bake for 10 minutes, or until the eggplant is fork tender and the pesto is heated through.

From Mediterranean Vegan Kitchen
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