Grilled eggplant, mozzarella and tomato

Grilled eggplant, mozzarella and tomato
Grilled eggplant, mozzarella and tomato Photo: Jennifer Soo
Dietary
Nut-free

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

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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