Pesto-Stuffed Baby Eggplant


A surprising taste that makes you want to pop more in your mouth

Mary Buffamoyer

Baby eggplant for the number of people you are serving


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       


process in food processor until finely chopped but not to a paste