Category: Main Dishes
1 large eggplant (can use Japanese eggplants if making them as hors d’oeuvres)
Pesto sauce from my website
Cut eggplant rounds to ½” slices with skin on
Brush lightly with olive oil and grill both sides until they are soft but not falling apart.
Place a tablespoon of room temperature or slightly heated pesto sauce on each eggplant round.
Cut cherry tomato in half and place on top of the pesto.