Eggplant Margarita for One
Description
This is a fun little recipe that I put together when Mr. Stone Soup Cook was out of town and I was trying to come up with fun single serving meals that I could make for only myself.
I found an eggplant that had been in the fridge for a week and needed to be used. I had grape tomatoes, everything I needed for pesto and mozzarella and burrata cheeses on hand. It turned out great and I decided that it was sort of like a pizza margarita, but without the bread. Hence, this is a great recipe not only for a vegetarian, but also for someone who is watching their blood sugar--double bonus!
Ingredients
Instructions
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Preheat oven to 350*
Line a baking sheet with aluminum foil (preferably non-stick).
Wash the eggplant--remove the stem if you wish (I did), but it's not necessary. Cut eggplant in half and score the exposed flesh. Brush with olive oil and place skin-side down onto the lined baking sheet.
Bake uncovered in oven for 20-30 minutes and then check for doneness. The flesh should be golden brown and pierce easily with a fork.
While it was still fine, my eggplant got a little over done, but I didn't check for about 35 minutes:
Take out of oven and allow to cool for a few minutes--enough so you can handle it in order to add the filling.
Once the eggplant has cooled a bit, spread about a tablespoon of the pesto on each side of the flesh of the eggplant. Next add a layer of thinly cut mozzarella, add the sliced tomatoes on top of that, then break apart the burrata and spread about an ounce on each half, and finish by drizzling a little more pesto on top of the whole thing.
Place the whole thing back into the oven and bake for another 10-15 minutes until the cheeses are bubbling and turning lightly brown.
Serve with a side of pesto pasta and a nice chianti for a great vegetarian dinner!
Buon appetito!
