Grilled Eggplant with Sun Dried Tomato Pesto
Trying to figure out what to do with all that glorious eggplant in your garden…?
Grilled Eggplant with Sun Dried Tomato Pesto
1 eggplant, thinly sliced lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon water
Salt and pepper to taste
Sun Dried Tomato Pesto:
2 cloves garlic, peeled
¼ cup pine nuts
¼ cup smoked sun dried tomatoes, julienne cut
15 fresh basil leaves
½ cup fresh baby spinach
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
2 ounces creamy goat cheese
Preheat grill or grill pan on medium high heat. In small bowl, whisk together olive oil, balsamic vinegar, water, salt and pepper. Brush sliced eggplant with balsamic mixture on both sides and grill for about 3-4 minutes each side until desired consistency. Set aside to cool.
To make pesto, pulse each ingredient in food processor starting with garlic and continue with pine nuts, sun dried tomatoes, basil, spinach, olive oil, salt and pepper to taste.
Spread 1 teaspoon of pesto onto grilled eggplant slice and then divide eggplant slice in half. Add ½ teaspoon goat cheese on each grilled eggplant half and roll up to create a stuffed eggplant appetizer.
