WFPB Grilled Eggplant Tomato Basil Pesto Salad
Servings: 6 servings
Calories: 45kcal
This WFPB grilled eggplant tomato basil pesto salad is best served slightly warm or room temperature. The oilless basil lemon pesto recipe uses my new obsession, preserved lemons.
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Ingredients
- 1 eggplant medium sized will cut into 1/2-3/4 inch slices. Select an eggplant at least 6 inches in length for 6 servings
- 2-3 tomatoes medium sized will cut into 1/2 inch slices. Select tomatoes at least 4 inches in diameters
- Fresh Basil approximately two small packages or 1 large package
- Tomato Topping
- Lemon Basil Pesto
- Salt and pepper
Tomato Topping
- 1 tablespoon breadcrumbs
- 1 teaspoon nutritional yeast
- ¼ teaspoon Italian dried herbs
- Salt and pepper to taste
Basil Lemon Pesto
- 2 tablespoons pine nuts toasting is optional
- ¼ teaspoon garlic granules
- 2 tablespoons water
- 1 tablespoon preserved lemons https://www.masterclass.com/articles/ottolenghis-preserved-lemons-recipe
- Handful fresh basil 10-12 large leaves
- Salt and pepper to taste
Instructions
Prepare the Basil Lemon Pesto
- Purchase preserved lemons or make your own. üRecipe for Preserved Lemons: https://www.masterclass.com/articles/ottolenghis-preserved-lemons-recipe
- Set aside two large basil leaves. Combine the remaining basil and pesto ingredients in a blender. Blend well or until your desired consistency. Add water, 1 teaspoon at a time, as necessary to allow it to mix. I like my pesto almost smooth with little bits of pine nuts. It really takes the basil pesto to a new level.
Grill the Eggplant
- Cut eggplant slices the same thickness, 1/2-3/4 inch.
- Heat grill to 450℉. Grill the eggplant for 3 minutes on one side to get those great grill marks. Flip and grill for 2 more minutes. Watch to not overcook them as you want them slightly firm. We want to be able to be cut with a knife and have it hold its shape.
Broiled Tomatoes with Crumb Topping
- Combine all crumb topping ingredients in a small prep bowl.
- Set your oven to the broiler setting.
- Cut the tomatoes into 1/2-inch slices. Sprinkle topping evenly among the tomato slices.
- Place under the broiler until a crispy brown topping forms (about 20 seconds). Do not look away or they will burn. The tomatoes will be slightly cooked as well.
Assemble the salad
- Lay the grilled eggplant on a plate. Arrange the broiled tomatoes on top of the eggplant.
- Drizzle with basil lemon pesto and chiffonade of fresh basil.
Nutrition
Calories: 45kcal
