My husband hates eggplant. There is nothing I can do to get him to eat eggplant. I’ve tried it in stir fries, on pizza, in soups – you name it. No go.

And then one day I remembered the way my mother makes her BBQ eggplant with pesto and I thought – I could give this a go!

I washed and sliced the eggplant, oiled it and placed on the BBQ. Then when it was done  I topped it with the salty sundried tomato mixture I made while the eggplant was cooking. We used the eggplant as an addition to vegan burgers, my way of sneaking it into hubby’s food.

The result: one happy, eggplant loving husband! Mission accomplished 🙂

Grilled eggplant with sundried tomato paste

 

Author: The Power Plant

Prep time:  10 mins

Cook time:  25 mins

Total time:  35 mins

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Ingredients

Eggplant

• 1 large eggplant, sliced into 1 cm wide discs
• 4 tbsp olive oil

Sundried tomato paste

• 15 sundried tomatoes
• 10 tbsp oil from the sundried tomato jar
• 1 garlic clove
• handful fresh basil, washed
• 3 tbsp lemon juice
• ½ tsp salt
• pepper
• sprinkle of chilli (optional)

Instructions

Eggplant

1. Wash the eggplant
2. Slice into rings
3. Brush with oil

Sundried tomato paste

1. Pop everything in a blender until you have a paste
2. Then place on top of each eggplant slice

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