Tuesday, July 12, 2011
Grilled Eggplant Pesto Melt
You know how sometimes you turn around and the person who's been there all along is the one you end up wanting?
That's how I'm feeling about eggplant right now.
Who knew it was so full of flavor, and that it would develop such an irresistible, almost buttery texture when grilled? That it would melt on the tongue like that? Clearly I didn't know what I was missing.
I made pesto the other night (something I've been meaning to do forever, since buying dairy-free pesto is usually not possible, and when it is, it is not cheap). So far, I've made pesto chicken wraps, and I've had some on pasta. And tonight, I threw some on the grilled eggplant I had just made. And just for good measure, threw some Daiya Vegan Cheese on top. And oh, my God. Heaven. This is a super easy dish to make, and if you eat enough of it, it could totally be your dinner! But it would also be an excellent appetizer, and just fancy enough in its simplicity to be party food. It takes less than 15 minutes to put together - but I swear it won't taste like it.
For grilled eggplant:
1/2 eggplant, cut into thin slices
Cooking spray or olive oil
Salt and pepper to taste
1-2 tsp. basil pesto per eggplant slice
Daiya Vegan Mozzarella Cheese
Heat a nonstick pan with cooking spray. Place the sliced eggplant over medium heat and fry for about 4 minutes on each side, or until it's browned on the outside and soft on the inside.
You can do this next step either while it's still in the pan, or you can use the oven or microwave. Spread some pesto on each slice of grilled eggplant and sprinkle with Daiya Cheese. Heat until it melts. You can either make them into little eggplant sandwiches or leave them open-faced. Serve immediately.