Eggplant Pizza

Eggplant Pizza
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  1. 1 large eggplant (can use Japanese eggplants if making them as hors d’oeuvres)
  2. Pesto sauce from my website
  3. Olive oil
  4. Cherry tomatoes
  1. Cut eggplant rounds to ½” slices with skin on
  2. Brush lightly with olive oil and grill both sides until they are soft but not falling apart.
  3. Place a tablespoon of room temperature or slightly heated pesto sauce on each eggplant round.
  4. Cut cherry tomato in half and place on top of the pesto.
  1. Can be served warm or at room temperature.
Risa Groux Nutrition