Grilled Eggplant with Pesto and Pasta (serves 8)
- 1 medium eggplant, sliced into rounds
- Olive oil
- Salt & pepper
- 1 lb of twisty pasta such as rotini or gemelli
- 1/2 cup prepared pesto (you can find my pesto recipe at the bottom of this page)
- 1 ball of fresh mozzarella cheese
Brush both sides of eggplant rounds with olive oil. Season with salt & pepper.
Grill both sides of eggplant for about 3 minutes, until grill marks appear. Slice into 1/2" by 2" slices.
Meanwhile, cook pasta in a large pot of salted water to box directions.
Combine pasta and eggplant, stir in pesto. Just before serving, gently stir in mozzarella cheese. It will melt into gooey goodness!