Grilled eggplant cutlets in a mix of olive oil, vinegars, and herbs and topped with basil pesto.
Eggplant Marinade:
- 1 medium-large eggplant
- 1/4 cup olive oil
- 1 tbsp. apple vinegar
- 1 tbsp. balsamic vinegar
- 1 tsp. rosemary
- 1/2 tsp. salt
- 1 tsp. soy sauce
- 1 tsp. sugar
Pesto:
- 2 cups fresh basil
- 6 cherry tomatoes
- 2 tbsp. lemon juice
- 2 cloves garlic
- 1/2 tsp. salt
Instructions:
First cut the eggplant vertically in 1/2 inch slices. Then combine the marinade ingredients, and pour over eggplant slices in a baking dish. Let sit for at least an hour tossing the pieces around a couple times to make sure everything gets seasoned. Next grill the eggplant for around 10 minutes, shifting halfway through to get some nice grill marks. For the pesto, use a food processor or blender to grind up everything. Top the eggplant slices with the pesto.
Enjoy!
About Ann
Ph.D. in neuroscience who loves to cook, play with her baby daughter Liv (born in May 2013, and upcycle small and bigger things (current project: VW hippie van from 78) Find more from Ann at http://wegotabus.blogspot.be/.
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ohhh how yummy…and healthy!
Looks great! Can’t wait to try it!
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