Grilled Eggplant with Pesto
Type of Dish Side Dish
- 2 large eggplants (sliced 1 cm thick)
- 150 g (1/3 lb) rocket
- 2 small bunches basil
- 2 clove garlic (crushed)
- 15 g (1 Tbsp) pine nuts (toasted)
- 15 g (1 Tbsp) parmesan cheese (grated)
- 200 ml (1 cup) extra virgin olive oil
- to taste salt
- to taste black pepper
- Marinate eggplant with 1 clove of crushed garlic, 2 Tbsp olive oil, salt and pepper to taste
- To make pesto put the remaining ingredients in a food processor and process to a course puree, season with salt and pepper.
- Grill the eggplant on the BBQ. Serve with rocket and drizzle with pesto
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 10 minutes.