Grilled eggplant takes on a smoky character which pairs perfectly with fresh mozzarella and seasonal heirloom tomatoes. Stacked for a beautiful presentation, the bright, herbaceous pesto accentuates all of the savory flavors. The result? A satisfying dish!
Grilled Eggplant Caprese Stacks with Fresh Pesto
Serves 2
Grilled Eggplant Ingredients:
1 eggplant, cut into round, 1/2" thick slices
1 tablespoon olive oil
1/2 teaspoon black pepper
1 teaspoon Kosher salt
8 oz. fresh mozzarella log, cut into 1/4” thick slices
1 large heirloom tomato, cut into 1/4" thick slices
Fresh Herb Pesto Ingredients:
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1 clove garlic
Juice of 1 lemon
2 tablespoons olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly groundblack pepper
Directions:
1. Cut the eggplant into round slices - no need to peel. Drizzle the slices with olive oil, Kosher salt and pepper. Prepare a medium-hot grill, and grill the eggplant slices for 3-4 minutes on each side, or until golden brown.
PRO TIP: Eggplant flesh is like a sponge -- it soaks up any oil placed on its surface, so don't overdo the oiling.
2. Slice the mozzarella cheese and tomatoes into 1/4" slices.
3. Prepare the pesto in a small food processor by combining the basil leaves, parsley leaves, garlic cloves, lemon juice, olive oil, salt, and pepper. Blend until smooth.
4. Stack the grilled eggplant slices, alternating with cheese and tomato slices. Drizzle with the fresh pesto and enjoy immediately.