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Eggplant Pesto Recipe by Lisa Hemenway

2 medium Japanese eggplant
leaves from 1/2 bunch basil
11/2 tsps. Dijon
1 lemon juiced
1 Tbls Balsamic Vinegar
1/2 tsp salt
pinch black pepper
1 crushed clove of garlic
1/2 cup virgin olive oil

Lay eggplant on open flames and char until the skin is toasted. Remove any burned skin, but leave a small amount of charred skin on as it gives a smokey flavor. Take off stem of eggplant and discard. Place eggplant in food processor with the remaining ingredients and blend until smooth. Great on fish, bread and vegetables.

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