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Eggplant Quinoa Bites with Pesto
- 1/3 cup quinoa (1 cup cooked)
- 1 large eggplant, peeled and cut into 1/2 inch slices
- olive oil
- sea salt and fresh cracked black pepper
- 4 - 5 sun-dried tomatoes
- 1/2 cup packed fresh basil, roughly chopped
- 1 teaspoon chipotle powder or chili powder
- juice from 1 small lemon or lime
- 1/4 cup olive oil
- sea salt to taste
- 2 small tomatoes or 1/2 pint cherry tomatoes, sliced
- 8 oz fontina or mozzarella cheese, cut into slices
- 1/2 cup fresh grated Parmesan cheese
Directions:View on Lisa's Kitchen
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