Grilled eggplant, mozzarella and tomato
Choose small, thinner eggplant - about 6-7cm in diameter - for this dish.
Photo: Jennifer Soo
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- olive oil
- fresh mozzarella
- 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.
Serve with rocket leaves.