Roasted Eggplant, Pine Nut and Basil Pate

Ingredients

1 large eggplant
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tablespoon pesto
1/2 c toasted and coarsely chopped pine nuts
salt
pepper

Instructions

Preheat oven to 200. Cut eggplant into 1/2 inch cubes. Toss in the oil and vinegar, spread on a baking sheet and cook for about 30 minutes. Remove from the oven, cool, and put in a food processor with the pesto. Process until smooth, then add the nuts and pulse until incorporated (you want to maintain some of the rough texture of the nuts). Add salt and pepper. Serve at room temperature.


adapted from the cafe flora cookbook.