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A Quick Supper of Eggplants and Pesto

Ingredients

Preparation

  1. Cut the eggplants in half and score deeply almost down to the skin. Roast them in a hot oven with a good dousing of olive oil. When they are squishy and meltingly tender, spread them with pesto sauce and return to the oven for a few minutes. Serve hot.

Tender
TagsEggplantVegetableSideMainDinnerVeganEasyRoastCookbooks
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