Grilled Eggplant with Pesto


  • Store-bought pesto
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 medium eggplant e and sliced crosswise 1/2 inch thick
  • Kosher salt and freshly ground pepper

Light a grill or preheat a grill pan. Brush the eggplant slices on both sides with the olive oil and season with salt and pepper. Grill the eggplant over moderate heat for about 6 minutes, turning once, until lightly charred and tender. Drizzle with pesto and serve.

View full recipe at Food & Wine


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