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Season eggplant slices with salt and let rest for a few minutes. Pat eggplant dry and brush both sides of each slice with Roasted Garlic Grapeseed Oil.
Grill eggplant slices for about 2-3 minutes on each side or until just browned. Remove from grill and top each slice with Basil Pesto Sauce.
Calories 240 , Carbs 6 grams, Cholesterol 45 milligrams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, Saturated Fat 9 grams, Sodium 210 milligrams, Sugar 3 grams
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