Grilled Eggplant


Grilled Eggplant, Roasted Red Pepper Ingredients:
1 each Red Bell Pepper
6 sliced Buffalo Mozzarella
4 slices Eggplant
Salt & Pepper

Rocket Pesto Ingredients:
4 cups Arugula
2 Tbls Fresh Garlic, minced
¼ cup Walnuts, roasted
½ cup Parmesan Cheese
Lemon juice from 1 lemon
Pinch Salt & Pepper
½ tsp Red Chili Flakes
1 to 1 ½ cups Olive Oil,
(plus or minus depend on the desired consistency)

Bruschetta Salad Ingredients:
2 slices Tuscan Bread or White bread
Garlic Clove
Salt & Pepper
2 cups Arugula
Lemon Juice from one half lemon
3 Tbls Parmesan Cheese
Olive oil
Makes enough for 2 stacks.


1) Roast the red bell pepper on the grill. After it is finished you need to take off the skin & deseed the pepper

2) Slice the Buffalo Mozzarella.

3) Slice the Eggplant into thin slices, season with Salt & Pepper. Grill for a couple of minutes, until done.

4) In a food processor mix all "Rocket Pesto" ingredients together.

5) Taste for flavoring before you place in the refrigerator to chill. (Freezes well.)

6) Slice the Tuscan Bread into thin slices. Rub with a garlic clove and season with salt & pepper. Grill until toasted.

7) In a bowl mix the arugula, lemon juice, and parmesan cheese.

8) Thinly slice the bread when it comes off of the grill. Mix in with the arugula mixture.

9) Drizzle with Olive oil and toss.