TIPS • It is no longer necessary to salt eggplant slices before cooking, as a lot of the bitterness has been bred out of today's eggplants. Eggplants should not have seeds that are very hard or too pronounced; if so, they are overmature. · For a vegetarian alternative, replace the bacon with sundried tomatoes and chopped black olives . You could also swap out the mozzarella for cottage cheese or sliced Brie or Camembert. Use your favourite chutney to add more flavour.
Heat a char grill or barbecue grill until hot. Preheat the oven to 180°C. Line a shallow baking tray with baking paper.
Slice the eggplant lengthwise into 8 even-sized slices. In batches, brush the slices with olive oil and place on the hot grill. Grill for 3-5 minutes on each side until dark grill lines appear and the eggplant flesh is soft. Transfer each batch to a plate when cooked.
Heat a frying pan over a medium heat and add the diced bacon. Cook, stirring occasionally, until lightly golden, then add the sliced mushrooms. Cook until the mushrooms begin to soften. Season with salt and pepper.
Lay out 4 grilled eggplant slices on the prepared tray. Smear each with a tablespoon of pesto, then layer with tomato slices and the bacon-mushroom mixture. If desired, add the buffalo mozzarella and a few basil leaves. Top each with the remaining eggplant slices. Place in the oven to warm through for about 15 minutes.
When ready, remove from the oven and serve drizzled with a little balsamic vinegar and a few extra basil leaves. If you like, serve with a simple leafy green salad dressed in a lemon vinaigrette.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 18 (31%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 592.3mg||20 %|
|Potassium 605.1mg||16 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6.1g|
|Protein 2.8g||4 %|
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Calories per serving: 58
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