Thursday, 7 November 2013

Grilled Eggplant Caprese with Sundried Tomato Pesto

A small eggplant
A tomato
Bufala mozzarella 
Olive oil
1 clove of garlic
Salt and pepper to taste

  1. Slice the eggplant and marinate it in a ziplock bag with olive oil, salt, pepper and crushed garlic
  2. Ideally, leave it to marinate for an hour in the fridge, but if you are short on time it will still be delicious
  3. Place the eggplant on a grill pan until it is cooked and there are char lines
  4. Slice the tomato and mozzarella
  5. Stack the eggplant, mozzarella and tomato with the sundried tomato pesto between each layer
  6. Top with some olive oil and balsamic vinegar 

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