Pesto - Eggplant Dip

Ingredients

• 1 eggplant
• 1 ripe tomato  ( 8oz.)
• 3 - 4 Tbs. olive oil
• 1/2 cup loosely packed basil leaves, washed and dried
• 1 clove garlic 
• 1 Tablespoon lemon juice
• 1/3 cup crumbled feta
• salt and pepper
• 6 toasted pita breads

Directions

Rinse eggplant.  Peel, trim and discard stem end. Rinse and core tomato.  Cut both into 1/2 inch slices. Brush both sides of each slice with the olive oil. Place eggplant and tomato slices in a single layer on two baking sheets.Broil 6 inches from heat, one sheet at a time, turning once until the eggplant is browned on both sides about ten minutes per sheet. In a food processor, whirl basil and garlic until finely chopped. Add eggplant and tomato. Pulse until vegetables are coarsely chopped. Add lemon juice and salt and pepper to taste. Place in a bowl and garnish with feta.  Serve with pita breads.

Dip can be covered, chilled  and held for one day.