• 1 large eggplant (can use Japanese eggplants if making them as hors d’oeuvres)
  • RGN Pesto
  • Olive oil
  • Cherry tomatoes


  • Cut eggplant rounds to ½” slices with skin on
  • Brush lightly with olive oil and grill both sides until they are soft but not falling apart.
  • Place a tablespoon of room temperature or slightly heated pesto sauce on each eggplant round.
  • Cut cherry tomato in half and place on top of the pesto.

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