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10 minutes
20 minutes
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
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.
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.
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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