My Basil Walnut Pesto Recipe is excellent on these eggplant tomato stacks…and on pretty much everything else!
These eggplant and tomato stacks present beautifully and taste amazing and fresh but the best part is how simple they are to make. In just a few minutes you can have an elegant side dish that is both delicious and healthy.
I've also made mini stacks using baby or Japanese eggplants for appetizers on toothpicks. The basil walnut pesto recipe can be made in advance. I recommend making a double batch and freezing half! It's also delicious on chicken, gluten free pasta, or salmon.
The grill gives the eggplant a great flavor but you could bake or broil the eggplant if you don't have a grill available.
Grilled Eggplant, Mozzarella, and Tomato Stacks with Pesto
Ingredients
- 2 beefsteak tomatoes
- 1 large eggplant
- 4 oz fresh mozzarella ball
For the Pesto:
- 1/2 cup extra virgin olive oil
- 1 cup walnuts
- 2 oz parmesan cheese (the size of a domino)
- 1-2 large cloves of garlic
- 1-2 cups fresh basil leaves
- 2 lemons (1/2 lemon zested and the juice of both)
- 1/4 cup water or veggie stock
Instructions
- Pesto: Place the walnuts, parmesan, garlic, basil, lemon zest and juice of 1 lemon in a blender. Blend until smooth. Add remaining lemon juice and water only if needed for taste/ consistency.
- Thinly slice the tomatoes and mozzarella.
- Slice the eggplant into 1/2 inch rounds. Brush or spray eggplant w/ olive oil, S&P. Grill eggplant ~5min/ side.
- Layer eggplant, mozzarella, tomato & pesto.
Want more pesto recipes?
Make sure to check out my Dairy Free Cilantro Pesto and my Spinach Pesto Stuffed Acorn Squash.
We love to see your food pics! Share your ideas and pictures on Facebook, Twitter or Instagram as @prepdish in all 3 places, or leave a comment below.
0 Comments