Charcoal Grilled Eggplant Recipe

Time1h

Serves4

tomato velouté, summer squash, pine nuts, garden herb pesto

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Ingredients

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1
Prep the Vegetables
Slice the eggplant and summer squash into 1/2 inch rounds. Sprinkle with salt and let sit for 30 minutes to draw out excess moisture.
2
Make the Pesto
In a food processor, combine fresh herbs of choice (basil, parsley, etc.), olive oil, garlic, and nuts. Blend until smooth and set aside.

3
Grill the Vegetables
Preheat a charcoal grill. Brush the eggplant and summer squash with olive oil and season with black pepper. Grill on medium-high heat for about 3-4 minutes on each side or until charred and tender.

4
Assemble the Dish
On a serving plate, spoon the tomato velouté as a base. Arrange the grilled eggplant and squash on top. Drizzle with garden herb pesto and sprinkle pine nuts over the top before serving.