Title: Grilled Eggplant with Basil Pesto
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
1 medium eggplant, sliced into 1/2 inch rounds
1 tablespoon olive oil
Salt and black pepper to taste
1 cup fresh basil leaves
1/4 cup pine nuts
2 tablespoons grated Parmesan cheese
1/4 cup extra-virgin olive oil
1 clove garlic, minced
1 tablespoon lemon juice 
Instructions:
1. Preheat a grill or grill pan over medium heat.
2. While the grill is heating, prepare the basil pesto. In a food processor, combine the fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, and lemon juice.
3. With the food processor running, slowly pour in the 1/4 cup of extra-virgin olive oil until the mixture is well blended and smooth.
4. Taste the pesto and season with salt and black pepper as needed. Set aside.
5. Brush both sides of the eggplant slices with olive oil and season with salt and black pepper.
6. Place the eggplant slices on the preheated grill and cook for about 4 to 5 minutes on each side, or until the eggplant is tender and has visible grill marks.
7. Once the eggplant is cooked, remove from the grill and arrange on a serving platter.
8. Drizzle the basil pesto over the grilled eggplant or serve it on the side for dipping.
9. Optionally, garnish with additional pine nuts or grated Parmesan cheese for added flavor and texture.
10. Serve warm and enjoy this low-carb, diabetic-friendly dish.
This grilled eggplant with basil pesto is packed with flavor and nutrition while being mindful of carbs, making it a delightful dinner option.
