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Ingredients
- 2 lrg eggplants
- 1 Tbsp. chopped garlic
- 1/4 c. extra virgin olive oil
- 8 x (1-inch) slices hard goat cheese
- 2 lrg red peppers
- 1 c. minced fresh basil leaves
- 1 clv garlic, crushed
- 1/3 c. toasted pine nuts
- 2 tsp extra virgin olive oil
- 1/4 c. grated Parmesan cheese
- 1 c. 18% cream
Directions
- Cut eggplant into 1 1/2 -inch circles and sprinkle with salt. Place in colander and let drain 30 min. Rinse egg plant and pat dry.
- Meanwhile, place all of the Creamy Pesto ingredients into a blender and whiz till smooth. Set aside.
- In small skillet, over medium heat, saute/fry garlic in oil till light brown. Brush egg plant with oil mix and grill over medium heat till tender, 5 min on each side. Halve peppers and remove seeds. Grill, skin side down, till blisters form. Peel away skin and throw away. Tear peppers into strips.
- Cook cheese rounds over warm grill, 1 minute on each side. Place eggplant on plate, top with grilled cheese, strips of pepper and pesto.
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