Grilled eggplant, mozzarella and tomato

all details

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

Grilled eggplant, mozzarella and tomato
Photo: Jennifer Soo

Ingredients

  • eggplant
  • olive oil
  • tomatoes
  • fresh mozzarella
  • pesto
  • rocket leaves

Method

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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  • Cuisine - Italian
  • Course - Main-course

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