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Grilled Eggplant with Cheesy Pesto

What you need: 
2 medium eggplants, cut lengthwise into 1/4-inch thick slices (about 6 slices each eggplant)
2 tablespoons extra virgin olive oil
½ cup vegan ricotta (or any non-dairy) cheese
¾ cup vegan pesto (homemade or store bought)
2 teaspoons lemon juice
What you do: 

1. Preheat a stovetop grill pan or outdoor grill over high heat. 

2. Brush eggplant slices evenly with olive oil on both sides.
3. Grill eggplant slices in batches for 3 minutes each side. Cool slightly, and mix the cheese, pesto, and lemon juice together in a small bowl. 
4. Spread a heaped tablespoon of the mixture evenly over each eggplant slice, and roll up the eggplant slices, place on a plate seam-side down, brush with a little olive oil if desired, and serve immediately.

Variations: Add chopped sun-dried tomatoes, olives, capers, or roasted red pepper to the pesto mixture for even more flavor and texture. For smaller bite-size roll-ups substitute grilled zucchini slices for eggplant, use less pesto mixture in each, and secure rolls with a toothpick.

Preparation Time: 
Cooking Time: 


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