Beet Eggplant Mozzarella Pesto Recipe

Beet Eggplant Mozzarella Pesto Recipe

This beet eggplant mozzarella pesto recipe is super simple to make and although the name is a mouthful, those are the only ingredients you need. This dish is great to eat on it’s own or serve as an appetizer.

My mom’s friend is vegetarian and for years my mom has been inventing dishes for her to eat at Thanksgiving while the rest of us had turkey. Since I stopped eating turkey a few years ago as well, I would benefit from these recipes as well!

Let’s dive right in!

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INGREDIENTS

Eggplant (1, large)
Beets (2, large)
Pesto (1/3 cup)
Mozzarella Slices
Arugula

INSTRUCTIONS

1. Wash the beets and boil for 15-20 minutes until you can insert a fork.
2. Let cool and then peel (use gloves or your hands will be red). Cut into slices.
3. Wash and peel the eggplant and then cut horizontally (into circles).
4. Put salt on the eggplant slices and let sit a few minutes or even 30-60 minutes. The salt helps to get rid of the bitterness.
5. Wipe off the salt and then grill each slice on both sides on a grill pan. Use no oil.
6. Make pesto according to the instructions here.
7. Arrange the arugula base on a dish and then arrange in this order: beet slice, eggplant slice, pesto and mozzarella. Top with some arugula as a garnish.
8. This is a dish served cold/ cool. Enjoy!