Step 1

Generously salt the eggplant and place eggplant into a colander over a bowl or over the sink. Let sit and drain for one hour. Rinse with cold water and thoroughly pat dry.

Step 2

Brush both sides of eggplant with olive oil and season with salt and pepper.

Step 3

Heat a grill or grill pan to medium-high heat. Place eggplant slices on the grill and cook for 4-5 minutes on each side, or until browned.

Step 4

Spread pesto on top of eggplant and top with chopped pecans and optional microgreen garnish.

Step 5

Add the basil, pecans, cheese, garlic and lemon zest to a food processor and pulse until coarsely chopped. With the processor running, slowly add olive oil and process until fully incorporated and smooth. Season with salt and pepper.