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–+ servings

Pulled Eggplant with Pesto and Mozzarella

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Snacks
Cuisine International
Servings 4

Equipment

  • Casserole Dish

Ingredients
  

  • 1 eggplant
  • 1 handful fresh basil
  • 2/3 cup vegetable oil
  • 1 tbsp grated parmesan
  • 1 garlic clove, chopped
  • 1 pinch salt
  • 1 pinch pepper
  • 3/4 cup mini mozzarella balls
  • 2/3 cup cherry tomatoes
  • 2/3 cup shredded mozzarella

Instructions
 

  • Cut a criss-cross pattern into the eggplant, but be sure not to cut right through. Place the eggplant into a casserole dish.
  • To make the pesto, add basil, vegetable oil, garlic, salt, and pepper into a bowl and purée everything. Spoon the pesto into the gaps between the eggplant cubes.
  • Cut the cherry tomatoes and the mini mozzarella balls into thin slices, place them on top of each other, and insert them into the gaps.
  • To finish, sprinkle the grated mozzarella over the eggplant and bake it at 360°F for 40 minutes.

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