I shared these Grilled Eggplant and Mozzarella Stacks with Pistachio Basil Pesto over on my @thechutneylife IG story last week and everyone seemed to go bonkers over it!! With that said, I’m so excited to have this recipe up for you guys to try because I enjoyed it THOROUGHLY. Many of you asked for easier, lighter, weeknight meals or lunches and this is definitely one of them! It doesn’t require tons of chopping or fuss and the pistachio pesto is just such a nice addition of flavors compared to usual weeknight meals. You’ll leave the dinner table feeling satisfied, but not like you can’t move, lol!
I also thing this recipe pairs so well with my garlic chutney (which I seriously just cannot stop putting on everything!!) so I’ve also included the recipe for it here and if you like some additional spice definitely add it on !!
How to Grill Eggplant:
- First off, make sure you cut your eggplant very evenly so it cooks evenly ! I used just a knife but you could use a mandolin too. I actually took measuring tape and marked out one inch measurements because I wanted my eggplant to be thick enough that it would really hold up in a stack. Eggplant shrinks a lot as it cooks too, fyi.
- Use a grill pan. Here is the link to my favorite Grill Pan! I’ve had this for years and its held up great! You could also roast the eggplant slices in the oven and let them bake until soft, or just on a skillet
I hope you all enjoy this recipe ! As always if you make it, be sure to tag me on @thechutneylife so I can see all of your creations ?