Grilled Eggplant with Hummus and Pesto Topping
Ingredients
- 1/2 eggplant
- 1 handful small tomatoes
- 2 tablespoons hummus
- 2 tablespoons green pesto
- 2 teaspoons fresh parsley
- Olive oil, for cooking
- Salt, to taste
- Black pepper, to taste
Preparation
Wash the small tomatoes and chop into small pieces
Cook the chopped tomatoes in olive oil with salt and pepper until softened
Slice the eggplant and add to the pan; cook for a few minutes on each side until tender
Serve the eggplant topped with hummus, pesto, the cooked tomatoes, and fresh parsley
