1 large sweet potato, baked/peeled/mashed
1 Tablespoon tahini paste or hummus (recipe below)
1 teaspoon maple or agave syrup
1 large eggplant
2 tablespoons of lemon juice
3 tablespoons of Extra Virgin Olive Oil
Garlic, minced (optional)
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease the baking sheet.
2. Slice the eggplant into cubes or you can cut into circles if you are planning to grill them on the BBQ.
As many large tomatoes as you desire
1 jar of Classico Traditional Basil Pesto or make your pesto from scratch
Your favorite cheese – I use Mozzarella
Salt & Pepper
Cut the tops off your tomatoes or cut Roma tomatoes in half.
Cover the top of the tomato with about 1 tablespoon of basil pesto
Bake on 350 for 30 minutes or until the tomato is soft on the outside
Sprinkle the cheese on top...