Grilled Eggplant and Pesto Flatbread

Ingredients

Eggplant

1 large, sliced into 1/2-inch thick rounds

Olive oil

2 tablespoons, plus more for brushing

Salt

to taste

Pepper

to taste

Flatbread

2 pieces

Fresh mozzarella cheese

8 ounces, sliced

Cherry tomatoes

1 cup, halved

Pesto sauce

1/2 cup

Fresh basil leaves

for garnish

Instructions

1. Preheat the grill to medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season generously with salt and pepper.
3. Grill the eggplant slices for 2-3 minutes per side, until they are tender and have nice grill marks.
4. Once grilled, remove the eggplant from the grill and set aside on a plate.
5. Spread a generous amount of pesto sauce over each piece of flatbread, ensuring an even coating.
6. Top the flatbreads with the grilled eggplant slices, halved cherry tomatoes, and slices of fresh mozzarella cheese.
7. Place the flatbreads on the grill and cook for 5-7 minutes, or until the cheese is melted and the flatbread is crispy.
8. Remove the flatbreads from the grill and garnish with fresh basil leaves for a burst of flavor.
9. Slice the flatbreads into wedges and serve hot for an unforgettable appetizer or light meal.