Eggplant Rolls

2 eggplants, sliced thinly lengthways
olive oil
1 clove garlic, crushed
4 T pesto sauce
1 cup (or more) grated mozzarella
handful of basil leaves
salt and pepper

1. Cover eggplant spices with salt and leave 10-15 minutes on each side (to extract bitter juices).
2. Rinse thoroughly with water, drain, and dry.

3. Preheat oven to 350. Use a grill pan to lightly cook eggplant slices (use olive oil spray). If eggplant is fried with too much oil, this dish will become very oily.

4. Spread pesto sauce onto middle third, sprinkle with mozzarella, and top with fresh basil.

5. Fold eggplant strip into a roll up and skewer with a toothpick.

6. Bake 8-10 minutes in a casserole dish sprayed with vegetable oil spray.

Garlic Spread

This is a rather strange spread, and is recommended only to extreme lovers of garlic!

1 T tahini
2 garlic cloves
juice of 1 lime
2/3 cup olive oil
Salt and peper
2 T sesame seeds
3 slices white bread (no crust)
2-3 T plain yogurt

1. Blend bread, tahini, garlic, lime juice, yogurt in a food processor until smooth.

2. Gradually add in olive oil.

3. Season with salt, pepper, sesame seeds.