Ingredients

Start to finish: 30 minutes
Servings: 4 to 6

Cooking spray
2 small eggplants (about 1 1/2 pounds)
2 tablespoons prepared pesto
2 tablespoons pine nuts
1 tablespoon lemon juice (optional)
Salt and freshly ground black pepper, to taste
Thickly sliced bread
Crumbled feta cheese

Directions

Lightly coat grill grate with cooking spray. Preheat the grill to high.

Spritz the eggplants with cooking spray, then place them on the grill. Cover the grill and cook 20 to 25 minutes, turning every 5 minutes, or until the skin is lightly charred and the eggplants are very soft.

Carefully cut off and discard the stems of the eggplant (they will be very hot), then place them in a food processor. Add the pesto, pine nuts and lemon juice (if using), then process until smooth. Season with salt and pepper.

Spoon the eggplant puree onto slices of bread and top with crumbled feta cheese.