Eggplant with Pesto and Tomatoes on the Blackstone Griddle

@jessferrin shares a quick and flavorful side dish that comes together in no time. She simmers cherry tomatoes with garlic, then pairs them with eggplant, fresh pesto, parmesan, and a touch of parsley. It’s a simple recipe that adds bold flavor to any meal.

Eggplant with Pesto and Tomatoes: https://blackstoneproducts.com/blogs/recipes/eggplant-with-pesto-and-tomatoes

Ingredients
1 eggplant, sliced long
Olive oil
1 container of cherry tomatoes
2-3 cloves garlic, smashed
Salt, to taste
1 jar pesto
Parmesan cheese, shredded
Parsley, chopped

Directions
1. Heat your Blackstone to medium low. Place a small pot on the griddle and add the cherry tomatoes, smashed garlic cloves, salt to taste, and about 2-3 tbsp olive oil. Allow to simmer, then use a fork and smash the tomatoes. Once the tomatoes have simmered for an additional 3-5 minutes, they should thicken and be done.

2. Sauté the eggplant slices in a little bit of olive oil on both sides until they have a good color. This should take 2-3 minutes per side.

3. Once the eggplant slices are done cooking, add them to your serving plate. Top with 1-2 small spoonful’s of pesto and spread it out. Spoon some of the stewed tomatoes on top and garnish with shredded parmesan cheese and parsley.

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Here’s a quick little side dish that is done in no time and I promise it tastes amazing. Add a little pot to your griddle and then add some cherry tomatoes with some crushed garlic and a little bit of olive oil and salt. We’re going to let that come to a little simmer. And while we’re waiting, we’re going to slice some eggplants and then give it some hash marks. That way it looks really pretty when it’s finished cooking on the griddle. Once your tomatoes have simmered for a little bit, take a fork and just give them a good mash and let them keep cooking. Flip your eggplant and let it cook on both sides. And once your tomatoes look like this and your eggplant looks like this, we are ready to plate. Add some of your favorite pesto down. Spoon that tomato and garlic mixture. Top with some Parmesan cheese. And then use a little bit of parsley for some color.