Martha Mejia, MD

Grilled Eggplant Caprese Stacks with Fresh Herb Pesto

Grilled eggplant takes on a smoky character that pairs perfectly with fresh mozzarella and seasonal heirloom tomatoes. The fresh pesto accentuates the savory flavors while adding a nice brightness to the dish.

Ingredients

1medium eggplantcut into round 1/2″-thick slices
8oz fresh mozzarella logcut into 1/4″-thick slices
1large heirloom tomatocut into 1/4″-thick slices

Fresh Herb Pesto

1/2cup basil leavesfresh
1/2cup parsley leavesfresh
1clove garlic
3tablespoon lemonjuiced
2tablespoon olive oil
1/4teaspoon kosher salt
1/4teaspoon black pepperfreshly ground

Instructions

Cut the eggplant into round slices (do not peel).
Drizzle the slices with olive oil, kosher salt and pepper.
Prepare a medium-hot grill, and grill the eggplant slices for 3-4 minutes on each side (or until golden brown).
Slice the cheese and tomatoes into 1/4″-thick slices

Fresh Herb Pesto

Prepare the pesto in a small food processor by combining the basil leaves, parsley leaves, garlic cloves, lemon juice, olive oil, salt and pepper. Blend until smooth.

Completion

Stack the grilled eggplant slices alternating with cheese and tomato slices.
Drizzle with the fresh pesto and enjoy immediately.