Grilled Eggplant rubbed with Pesto and filled with Mozzarella

The eggplant as the queen of the table.


Serves 6

Cook time

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  • 4 eggplants
  • pinch of salt
  • 250 g buffalo mozzarella
  • fresh basil
  • 12 cherry tomatoes
  • freshly ground pepper

For the pesto

  • 40 g Parmesan cheese
  • 2 handfuls basil
  • 1 garlic clove
  • 150 ml olive oil
  • 40 g pine nuts
  • freshly ground pepper
  • juice of 1 lemon
  • salt


For the pesto, mix all the ingredients, excluding the lemon juice and salt, in a blender. Season with lemon juice, salt and pepper.

Slice the eggplants into 1 cm slices and sprinkle with salt. Leave for 30 minutes, then rinse under running water and pat dry.

Take 24 eggplant slices and brush 1 side of each slice with pesto.

Now take 12 of these slices and garnish the non-brushed side with mozzarella, basil leaves and the halved cherry tomatoes. Season with pepper. Place another slice of eggplant on top with the brushed side facing up. Press firmly.

Heat the grill pan and cook the eggplant slices for 5 minutes on each side.

Serve immediately.