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Deviled Eggs With Garden Pesto

12 servings, 2 egg halves each

• 12 large hard-boiled eggs, shells removed
• 2 green onions, finely chopped

PESTO FILLING

• 1 medium eggplant
• 1 red onion
• 1 bulb garlic
• 1 large red bell pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons plain nonfat yogurt
• 1 tablespoon capers, drained, rinsed
• 1 tablespoon finely chopped fresh basil
• ¼ teaspoon Tabasco
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

For pesto filling: Preheat oven to 375 degrees. Cut eggplant in half lengthwise. Peel and trim red onion. Cut away top of garlic. Wrap onion and garlic in foil. Cut bell pepper in half and remove seeds. Place the vegetables on a nonstick baking sheet and roast in oven until vegetables are soft. Depending on their size, the vegetables will take varying times to become tender. The eggplant and pepper may be done in 30 to 40 minutes. The onion and garlic may take longer.

Combine roasted vegetables in a food processor. Add olive oil and yogurt and puree until smooth. Stir in the capers, basil and Tabasco, salt and pepper.

Cut eggs in half lengthwise and remove yolks, reserving them for another use. Spoon filling into egg halves and chill until 30 minutes before serving. Garnish with green onion.

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