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INGREDIENTS 2 large Italian eggplant, white or purple 1/2 cup pesto 1/2 cup oven-dried tomatoes in oil, drained and chopped 1/2 cup smoked fresh mozzarella, cut into very small cubes or shredded 1/4 cup toasted pine nuts 1/4 cup olive oil DIRECTIONS Cut eggplant crossways into 2 inch slices. Using a sharp knife, slice through the skin to create a pocket in each slice (think stuffed whole pita pockets). Mix together pesto, tomatoes, mozzarella and pine nuts. Stuff eggplant slice with 2-3 Tablespoons of this mixture, leaving a space near the cut opening, so the eggplant will close. Preheat grill to medium-high. Lightly rub both sides of each stuffed eggplant round with oil and place in a grill basket. Turn after 5 minutes—you should see grill marks and some browning. Cook another 5 minutes. At this point, use a fork or knife to check the tenderness of the eggplant. When ready, the eggplant should be lightly browned and tender to the touch, the cheese melted and the filling hot. Serve hot or at room temperature. Copyright © 2010 Stefanie Samara Hamblen |
