"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 T. olive oil 1 clove garlic - crushed 1 eggplant - sliced 1/2" thick 1 cup pesto sauce 2 tomatoes - diced 3/4 c. mozzarella - grated 1/4 c. parmesan - grated fresh basil - garnish
Preheat BBQ, brush grids with vegetable oil and set on low.
Prepare eggplant by covering slices with coarse salt for 20 minutes. Rub off salt with paper towel and pat dry. (This removes the bitterness of the eggplant) Brush bottom of eggplant slices with a mixture of olive oil and garlic. Place on grids and cook for 8 minutes.
Turn slices over and spread top of each eggplant slice with a teaspoon of pesto. Cover with diced tomatoes, mozzarella cheese and parmesan cheese. Return to grill and cook a further 5-7 minutes.
Garnish with fresh basil.
This is great as an appetizer, side dish or vegetarian main course.
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