RECIPE SUMMARY
Grilled Eggplant Pizza
Makes 2 Servings: Counts towards ¼ cup Vegetables, 1 tablespoon Oil
INGREDIENTS
DIRECTIONS
Blend together the kale, spinach, garlic, 4 Tablespoons olive oil, almond milk, salt and pepper to make a pesto; set aside.
Slice the eggplant into ¼ inch thick rounds and lightly brush olive oil over both sides and season with salt and pepper.
In a grill pan, cook the eggplant for 2 to 3 minutes per side or until there are visible grill marks. Once completed, spread 1 tablespoon of the pesto over the top and layer with the tomato, basil leaves, and feta cheese.
Ingredients
Directions
Blend together the kale, spinach, garlic, 4 Tablespoons olive oil, almond milk, salt and pepper to make a pesto; set aside.
Slice the eggplant into ¼ inch thick rounds and lightly brush olive oil over both sides and season with salt and pepper.
In a grill pan, cook the eggplant for 2 to 3 minutes per side or until there are visible grill marks. Once completed, spread 1 tablespoon of the pesto over the top and layer with the tomato, basil leaves, and feta cheese.