Grilled Japanese Eggplant with Pesto
Prep: 5 minutes | Cook: 10 minutes
- 6 small, narrow Prime Time Japanese eggplant, cut in half lengthwise
- 1/3 cup Pesto or your favorite brand
- 3 tablespoons olive oil
- Using a small sharp knife, score a uniform crisscross pattern 1/4 to 1/2 inch deep in each eggplant half, taking care not to break through the skin. With a small spoon, force pesto into cuts.
- Prepare a hot fire. Lightly brush cut sides of eggplant with oil and grill cut sides down, turning once, until eggplant is tender, about 5 minutes per side.