Article: Grilled Eggplant Caprese Stacks with Fresh Pesto
Grilled Eggplant Caprese Stacks with Fresh Pesto
Serves 2
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 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 ground black pepper
Directions
- 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.
- Slice the mozzarella cheese and tomatoes into 1/4" slices.
- 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.
- Stack the grilled eggplant slices, alternating with cheese and tomato slices. Drizzle with the fresh pesto and enjoy immediately.