Pulled Eggplant with Pesto and Mozzarella
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.