Choose small, thinner eggplant - about 6-7cm in diameter - for this dish.
eggplant
olive oil
tomatoes
fresh mozzarella
pesto
rocket leaves
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.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up