Eggplant with Pesto and Tomatoes

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.