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Eggplant Stack with Portobello Mushrooms and Pesto

Grilled eggplant and portobello mushrooms served with fresh pesto and rosemary fingerling potatoes.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Servings 4 people

Ingredients
  

  • 4 portobello mushrooms- cleaned, stems removed and sliced
  • 1 eggplant- sliced
  • 3 cloves garlic
  • 1 cup basil
  • 1 cup pesto
  • 2 cups fingerling poatoes
  • 3 tbsp fresh rosemary leaves
  • olive oil for drizzling
  • salt/pepper for taste

Instructions
 

  • Pre- heat oven to 350 degrees
  • Place sliced eggplant on a cookie sheet. Sprinkle both sides with salt and pepper. Let it rest for about 10 minutes. This will help to remove moisture from the eggplant. Place fingerling potatoes on a cookie sheet. In a small bowl mix together 1/4 cup of olive oil, 1 clove of chopped garlic and rosemary. Drizzle the mixture over the potatoes. Season with salt and pepper and mix with your hands. Place in the oven and bake for 20 minutes
  • While potatoes are cooking, place mushrooms on the baking sheet with the eggplant. Drizzle with olive oil and additional salt and pepper. Place on the grill until tender.
  • When eggplant is done cooking remove from the oven. Place on a plate staking the mushroom and eggplant one at a time. Drizzle with pesto.
  • Serve the stack with a side of the rosemary potatoes. Enjoy!