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Grilled eggplant, mozzarella and tomato

STEVE MANFREDI

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Grilled eggplant, mozzarella and tomato
Grilled eggplant, mozzarella and tomatoJennifer Soo

Choose small, thinner eggplant - about 6-7cm in diameter - for this dish.

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Ingredients

  • eggplant

  • olive oil

  • tomatoes

  • fresh mozzarella

  • pesto

  • rocket leaves

Method

  1. Allow three discs, each 2cm thick, per person. Brush each disc with olive oil and grill on both sides until soft. Start with a disc of grilled eggplant, place a slice of tomato on top, then a slice of fresh mozzarella, and then 1 tsp of pesto. Place another grilled eggplant disc on top and repeat the process.

    To serve 

    Serve with rocket leaves.

     

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