Grilled Eggplant with Pesto

• 1 medium eggplant (1 pound), halved lengthwise and sliced crosswise 1/2 inch thick
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• Store-bought pesto

1. Light a grill or preheat a grill pan.
2. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper.
3. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender.
4. Drizzle with pesto and serve.

eggplant, extravirgin olive oil, kosher salt, pesto

Taken from www.foodandwine.com/recipes/grilled-eggplant-with-pesto (may not work)