Pesto-Eggplant Dip

By Sunset
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1 eggplant (about 1 lb.)

1 ripe tomato (about 8 oz.)

3 to 4 tablespoons olive oil

1/2 cup loosely packed basil leaves, rinsed and patted dry

1 clove garlic, peeled

1 tablespoon lemon juice

Salt and pepper

1/3 cup crumbled feta cheese

6 pita breads, toasted

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