A surprising taste that makes you want to pop more in your mouth
Baby eggplant for the number of people you are serving
Pesto
1 c walnuts
1/2 c sunflower seeds (or pine nuts)
2 c fresh basil
1/2 c olive oil
3 cl garlic
1/2 tsp celtic sea salt
Soak eggplant in salt water while cutting them in halves and dig out the
inside with citrus spoon or paring knife. Mary recommends marinating
in salt water or Braggs and water for 3-4 hours
Stuff halves with pesto, put on warming tray or in dehydrator for 30-45 mins
to warm and then serve
Pesto
process in food processor until finely chopped but not to a paste